Chicken salad sandwich – With its creamy texture, crunch from fresh veggies, and the perfect balance of flavors, served on soft white bread, hearty whole grain, or a buttery croissant, it’s a dish that fits every occasion.
Why the Chicken Salad Sandwich is a Classic
The chicken salad sandwich has been a staple in American kitchens for decades, offering a versatile way to repurpose leftover chicken. It’s quick to prepare, packed with protein, and can be customized to suit any palate.
Tips and Tricks for the Perfect Chicken Salad Sandwich
- Shred vs. Dice: For a creamier texture, shred the chicken using two forks. Diced chicken offers a chunkier bite.
- Balance the Creaminess: If you prefer a lighter salad, substitute half the mayonnaise with Greek yogurt or sour cream.
- Add Sweetness: A handful of dried cranberries or halved grapes can add a delightful pop of sweetness.
- For Extra Crunch: Toss in chopped nuts like almonds or walnuts.
- Toast Your Bread: A lightly toasted sandwich adds a satisfying crunch to every bite.
Variations to Try
- Classic Southern Style: Add chopped hard-boiled eggs and a hint of relish for a Southern twist.
- Mediterranean Flair: Mix in chopped olives, sun-dried tomatoes, and a touch of feta cheese.
- Spicy Kick: Stir in diced jalapeños and a pinch of cayenne for heat.
- Herbaceous Blend: Swap dill for tarragon or parsley to create a different herb profile.
- Vegan Version: Use plant-based chicken substitutes and vegan mayo for a cruelty-free take.
How to Serve a Chicken Salad Sandwich
- Pair It with Sides: Serve with potato chips, a cup of soup, or a crisp side salad for a complete meal.
- Make it Fancy: Turn it into finger sandwiches for tea parties or baby showers.
- Bread Alternatives: Serve the chicken salad on a bed of greens or scoop it into a pita pocket for variety.
Storing Your Chicken Salad
- In the Fridge: Store chicken salad in an airtight container for up to 3-4 days. Assemble sandwiches just before serving to keep the bread from becoming soggy.
- In the Freezer: While freezing is not ideal due to the mayonnaise, you can freeze the plain chicken mixture and add mayo after thawing.
Recipe FAQs
1. Can I use canned chicken for this recipe?
Absolutely! Canned chicken works in a pinch. Just drain it thoroughly and shred before mixing.
2. What’s the best bread for a chicken salad sandwich?
Soft brioche buns, flaky croissants, or sturdy whole-grain bread are excellent options. Choose bread that complements the creaminess of the salad.
3. How can I make this dish healthier?
Replace mayo with Greek yogurt or mashed avocado. Use whole-grain bread for added fiber.
4. Can I make it ahead of time?
Yes, the chicken salad can be prepared a day in advance. Store it in the fridge and assemble sandwiches when ready to serve.
5. How do I keep the bread from getting soggy?
Layer lettuce or another barrier ingredient like cheese between the bread and chicken salad to prevent sogginess.
Chicken Salad Sandwich
Chicken salad sandwich - With its creamy texture, crunch from fresh veggies, and the perfect balance of flavors, served on soft white bread, hearty whole grain, or a buttery croissant, it’s a dish that fits every occasion.
Ingredients
- 2 pounds boneless skinless chicken breast (You'll need about 4 cups)
- 2 celery ribs, chopped
- 2 tbsp olive oil
- 1 cup mayonnaise
- 1 cup seedless grapes, halved (red and green varieties are great)
- 1 tbsp Dijon mustard
- 1 cup almonds, thinly sliced
- 1 tbsp fresh parsley, chopped
- 3 scallions, thinly sliced (white and green parts)
- Juice of 1 lemon
- 2 tbsp fresh dill, chopped
- 1 tsp Kosher salt (start with 1/2 teaspoon, then add more, to taste)
- Freshly ground pepper
Instructions
- Pre-heat oven to 350°F/176°C.
- Sprinkle chicken pieces with salt and pepper and rub with olive oil all over.
- Bake until internal temp reaches 165°F (using an instant-read thermometer) for about 45 to 55 minutes.
- Remove the chicken from the oven and let it completely cool and roughly chop into ½ inch cubes.
- In a large bowl, mix the diced chicken, almonds, celery, grapes, dill, scallions & parsley.
- Take a medium bowl and mix mayonnaise, mustard, lemon, salt, and pepper all together.
- Now the mayo mixture to the chicken mixture and stir until well mixed.
- Cover the bowl with plastic wrap and refrigerate for at least an hour.
- Serve on bread with green leaf lettuce or on a bed of greens with sliced tomatoes and avocado. Add more toppings to your taste!
- This chicken salad can be stored in an airtight container for up to 2 days in the refrigerator.
Nutrition Information
Yield
8Serving Size
8Amount Per Serving Calories 527Total Fat 37gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 30gCholesterol 108mgSodium 563mgCarbohydrates 9gFiber 3gSugar 4gProtein 40g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
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Final Thoughts
The chicken salad sandwich is a timeless favorite for a reason—it’s endlessly adaptable, easy to make, and always delicious. Whether you’re crafting it for a quick lunch or serving it to guests at a gathering, this classic dish is sure to impress. With these tips, tricks, and variations, you’ll have all the tools you need to make a chicken salad sandwich that’s truly unforgettable.
