Chicken Salad Sandwich

Chicken Salad Sandwiches are my favorite

My family is witness to my love of chicken salad sandwiches. I can eat the whole platter, no questions asked. This particular version is my favorite because I add crunchy vegetables to the creamy sandwich mix, and that creates a burst of textures and flavors you all need to try. I make a batch of this and use it throughout the week, making sandwiches whenever I please. Check the recipe notes for my time saving tricks!

The ingredients for my chicken salad are simple, but they pack lots of flavor

A chicken salad sandwich doesn’t have to be complex, it just needs to be balanced. This recipe achieves that balance perfectly. You have tender shredded chicken and creamy mayo to contrast the crunchy cabbage and carrots. The cooling cream balances the spicy sriracha. Everything works together to give you the best sandwich. One trick I’ve learned that makes a huge difference is how you prepare your chicken. I boil it in very little water, with a bay leaf, peppercorns and a little salt. My method keeps the chicken so tender that it breaks down with a spoon, and the bay leaf and peppercorn make sure the chicken doesn’t develop that typical stale smell. The salt goes right down to the center, so the chicken isn’t bland. I find the salt used to boil the chicken enough, but if you feel the need, add more when you mix all the ingredients together. Check the recipe notes for more details.

These Chicken Salad Sandwiches are the life of the table

This chicken salad sandwich mix travels great because of the way the chicken is prepared. Make a batch of these for your next summer picnic, or simply a lunch enjoyed in your own back yard. Check the recipe notes for how to keep assembled sandwiches fresh. Everyone will be happy when they bite into a creamy, crunchy and a little spicy sandwich. These sandwiches are a regular when I serve afternoon tea. I cut them into tiny triangles or finger sandwiches and there have never been any leftovers, and I’ve been making these for a very long time. I hope you enjoy this recipe and love it as much as I do.

Do you enjoy sandwiches?

Here are some other sandwich recipes for you to try:

Caesar Club Sandwich

Loaded Egg Salad Sandwich

Chicken Salad Sandwich

Sconce&Scone

These chicken salad sandwiches are perfectly balanced. They are a little spicy and a whole lot of personality with the different textures and flavors. these ar egreat for meal prep as well.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Appetizer, Side Dish, Snack

Ingredients

  

To cook the chicken

• 1 pound chicken breast or skinless thighs
• bay leaf
• 4 peppercorns
• 1/2 tsp salt

For the sandwiches

• 1 loaf sandwich bread
• 2 cups shrdded cabbage
• 1/4 cup shredded carrots
• 1/3 cup mayonnaise
• 1/4 cup cream
• 1/3 tsp black pepper
• 1 tbsp sriracha

Instructions

 

For the chicken

• Cut the chicken into smaller pieces. Add the chicken, bay leaf, peppercorn and salt to a sauce pan. Add water just until the chicken is covered, then place on your stove and bring ot a boil. Simmer for 10 minutes, mixing occasionally so the chicken cooks evenly. After 10 minutes check to see if the hcicken is cooked though. Discard the bayleaf and peppercorns. If some liquid remains you can use it in a soup or store it. Shred the chicken while it's hot so it cools down and shreds easily.

For the sandwiches

• In a small bowl add the shredded chicken, and all the ingreditns listed under "foer the sandwiches" barring the bread. Mix until combined and taste for salt and pepper. Then spread 1-2 tablspoons of mthe chicken salad on a slice of bread, place another slice on top and cut into whichever shape you prefer.

Notes

Variations.  You can replace the mayo for a healthier alternative like olive oil mayo or any other mayo substitute. 

If you want to cut the piece take out the sriracha. 

You can add any vegetables you prefer just make sure you add ones that will retain their crunch. Shredded broccoli, shredded Brussel sprouts and celery are great options. 

Save some time. Instead of shredding cabbage and carrots, I use a pre-maid coleslaw bag that has pre-shredded cabbage and carrots. I also add some matchstick carrots. This saves time because you don’t need to prep the veggies. 

Store them.  The chicken salad mix stays fresh refrigerated in an airtight container for up to 4 days. If you want to assemble the sandwiches and refrigerate them, or travel with them, wet a kitchen towel and squeeze out the excess water. Place the damp kitchen towel over the sandwiches to prevent the bread from drying out. 

 

Keyword Chicken, Chicken Salad, Sandwiches

Did you try my favorite sandwiches?

I love hearing your feedback! if you tried this recipe I’d love to hear how it turned out in the comments below.

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