|Nutritional Guidelines (per serving)|
|Servings: 4 Servings|
|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.|
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 chicken (cooked, chopped)
- 3 tablespoons red onion (or yellow onion, finely chopped)
- 1/4 cup celery (finely chopped)
- 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)
- 1/4 teaspoon salt (or seasoned salt, to taste)
- 1/8 teaspoon freshly ground black pepper
- 8 pieces of bread (your favorite type)
Note: while there are multiple ways to cook chicken, we've outlined two of our favorite methods for cooking chicken for this chicken salad recipe:
Bake the Chicken
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 on a food thermometer. Depending on the size and thickness of the boneless chicken breasts, it will take about 22 to 28 minutes.
Or, Poach the Chicken
To poach boneless chicken breasts, place the 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 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.
Make the Chicken Salad
Once you've cooked your chicken, gather all of the ingredients and have them at the ready.
In a medium bowl, combine the cooked, 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.
Serve on bread with lettuce and enjoy!
- 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.
More Chicken Salad Recipes