Whether for lunch or supper, flavorful chicken salad sandwiches are always a hit with my family.
Serve the sandwiches for lunch and enjoy them with sliced tomatoes, chips, or a cup of soup or make them part of a sandwich supper with French fries and coleslaw or a tossed salad.
You can use leftover chicken or a purchased rotisserie chicken. Or, bake or poach 2 or 3 boneless chicken breasts (instructions below the recipe).
- 1 1/2 cups chopped cooked chicken*
- 3 tablespoons finely chopped red or yellow onion
- 1/4 cup finely chopped celery
- 1 large egg, hard-boiled, chopped
- 1 tablespoon dill pickle relish
- 1/3 to 1/2 cup mayonnaise, or as needed to moisten the salad
- about 1/4 teaspoon salt, or to taste (or use a seasoned salt)
- 1/8 teaspoon freshly ground black pepper
In a medium bowl, combine the chopped chicken, onion, celery, and egg; stir to combine. Add the dill relish, 1/3 cup of mayonnaise, salt, and pepper to the chicken; stir to blend well.
Add more mayonnaise to moisten, if desired.
Makes 4 sandwiches.
Tips and Variations
If you don't have dill relish, use finely chopped dill pickles or dill hamburger slices and add a little of the pickle juice to the salad.
Herb Chicken Salad - Add 1 tablespoon of fresh chopped herbs, such as chives, thyme, and parsley.
*How to Cook Chicken for Salad
To bake boneless chicken breasts, line a baking pan with foil. Arrange the chicken in the pan and season lightly with salt and freshly ground black pepper. Bake in a preheated oven until the chicken registers 165° F (73.9 °C) on a food thermometer. Depending on the size and thickness of the boneless chicken breasts, it will take about 22 to 28 minutes.
To poach boneless chicken breasts, place the chicken in a single layer in a deep skillet or saute 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 about 8 to 15 minutes, depending on the size of the chicken pieces. Check the chicken with a food thermometer to ensure they are done to at least 165° F (73.9 °C).
More Chicken Salad Recipes
|Nutritional Guidelines (per serving)|
|Total Fat||40 g|
|Saturated Fat||9 g|
|Unsaturated Fat||13 g|
|Dietary Fiber||0 g|