|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 40g||52%|
|Saturated Fat 9g||47%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chicken salad sandwiches are always a hit, especially for a quick summer lunch or dinner. They're also an excellent addition to picnics and potlucks. This chicken salad recipe is flavorful and delicious, plus it's incredibly quick and easy to whip up.
The recipe includes two ways to cook chicken. Whether you bake or poach them, plan on two or three chicken breasts. It also works with leftover or rotisserie chicken, and you can even use canned chicken. All the other ingredients are kitchen staples or easily substituted, and there are simple ways to add more flavor. It's a wonderful last-minute meal and a recipe you'll find useful for years to come.
Serve chicken salad sandwiches for lunch and enjoy them with sliced tomatoes, chips, or a cup of soup. To make them part of a family supper, go with french fries and coleslaw or a tossed salad.
Click Play to See This Easy Chicken Salad Sandwich Recipe Come Together
- 1 1/2 cups chicken (cooked, chopped)
- 3 tablespoons onion (red or yellow; finely chopped)
- 1/4 cup celery (finely chopped)
- 1 large egg (hard-boiled; chopped)
- 1/3 to 1/2 cup mayonnaise (as needed to moisten the salad)
- 1 tablespoon dill pickle relish
- 1/4 teaspoon salt (or seasoned salt to taste)
- 1/8 teaspoon black pepper (freshly ground)
- 8 slices bread
Note: While there are multiple ways to cook chicken, we've outlined two favorite methods to cook it for this chicken salad recipe.
Bake the Chicken
Gather the ingredients. To bake boneless chicken breasts, line a baking pan with foil.
Arrange the chicken on the pan and season lightly with salt and freshly ground black pepper.
Bake in a preheated oven until the chicken registers 165 F on a food thermometer. Depending on the size and thickness of the boneless chicken breasts, it will take 22 to 28 minutes. Let cool and chop.
Or Poach the Chicken
To poach boneless chicken breasts, place chicken in a single layer in a deep skillet or sauté pan.
If desired, add some herbs and chopped aromatic vegetables, such as onions, garlic, or carrots. Cover the chicken with water (about 1/2 to 1 inch above the chicken breasts) and bring to a boil over high heat.
Reduce the heat to a simmer, cover the pan, and continue cooking for 8 to 15 minutes, depending on the size of the chicken pieces.
Check the chicken breasts with a food thermometer to ensure they are done to at least 165 F. Let cool and chop.
Make the Chicken Salad
Once you've cooked the chicken, gather all of the ingredients.
In a medium bowl, combine the cooked, chopped chicken, onion, celery, and egg. Stir to combine.
Add 1/3 cup of mayonnaise, the dill pickle relish, salt, and pepper to the chicken. Stir to blend well.
Add more mayonnaise to moisten, if desired.
Serve on bread with lettuce and enjoy.
- If you don't have dill relish, use finely chopped dill pickles (hamburger slices work, too) and add a little of the pickle juice to the salad.
- Store any leftover chicken salad in an airtight container in the fridge for up to three days.
- This chicken salad is also delicious served atop a bed of greens as a salad or rolled in a tortilla as a wrap.
- For an herb chicken salad, add 1 tablespoon of fresh chopped herbs, such as chives, thyme, and parsley.
- Give the salad a spicy kick with a teaspoon or so of cayenne pepper, adjusted to taste.
- Try it with 1 tablespoon of either garlic or onion powder.