Chicken-Recipes

Chicken Sandwich Salad Recipe

Chicken Sandwich Salad Recipe

It is delicious served between two slices of toasted sourdough or baguette, it is also delicious on its own, Chicken Sandwich Salad Recipe.

Did you make this? Please let us know how it went in the comments section!

What is Chicken Sandwich Salad?

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 Sandwich Salad recipe is flavorful and delicious, plus it’s incredibly quick and easy to whip up.

Chicken Sandwich Salad Recipe! 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.

Chicken Sandwich Salad Recipe

May You Also Love This!

The note form a recipe tester for (Chicken Sandwich Salad Recipe):

“The recipe is easy to make and yields a traditional chicken salad sandwich. It’s an excellent way to repurpose leftover chicken breasts. A food chopper speeds up the process and guarantees that the ingredients are consistent in size. The clean-up was simple, and the ingredients were affordable, so it’s a useful dish to keep on hand.”

Recipe Variations

  • This chicken salad is equally wonderful served as a salad above a bed of greens or wrapped in a tortilla.
  • If you don’t have dill relish, finely chopped dill pickles (hamburger slices also work) and a little pickle juice can be added to the salad.
  • 1 tablespoon fresh chopped herbs, such as chives, thyme, and parsley, for a herb chicken salad
  • A 1/4 teaspoon or two of cayenne pepper, adjust to taste, will give the salad a spicy bite.
  • Try it with 1 teaspoon of garlic powder or onion powder.
Chicken Sandwich Salad Recipe

Is Chicken Salad Good for You?

The components in the chicken salad are most healthful. The mayonnaise is the one exception, but there are alternatives. Regular mayonnaise, depending on the brand, can have roughly 80 grams of fat and 750 calories if you use 1/2 cup in this recipe1.

. Light mayonnaise, as well as fat-free mayonnaise, can cut those amounts by one-third or more. To make this a healthy dinner, use one of them and serve the chicken salad on a bed of lettuce to decrease carbohydrates.

Chicken Sandwich Salad Recipe

Difficulty:BeginnerPrep time: 15 minutesCook time: 25 minutesTotal time: 40 minutesServings:4 servingsCalories:493 kcal Best Season:Available

Description

Who doesn’t enjoy a tasty chicken salad sandwich? This salad is deliciously served between two slices of toasted sourdough or baguette, but it’s also delicious on its own.
Did you make this? Please let us know how it went in the comments section!

Ingredients

Instructions

    Bake the Chicken

  1. Preheat the oven to 350°F before baking the boneless chicken breasts. Prepare a baking pan by lining it with foil.
  2. Season the chicken gently with salt and freshly ground black pepper and place it in the pan.
  3. Bake until the chicken reaches 165 degrees Fahrenheit on a food thermometer.
  4. It will take 22 to 30 minutes, depending on the size and thickness of the boneless chicken breasts. Allow cooling before chopping.
  5. Or Poach the Chicken

  6. Poach boneless chicken breasts in a large skillet or sauté pan in a single layer.
  7. Add herbs and aromatic vegetables, such as onions, garlic, or carrots, if preferred.
  8. Bring the chicken to a boil in water (approximately 1/2 to 1 inch over the chicken breasts) over high heat.
  9. Reduce the heat to a low setting, cover the pan, and cook for 8 to 15 minutes, depending on the size of the chicken pieces.
  10. Use a food thermometer to verify the chicken breasts are cooked to at least 165 degrees Fahrenheit. Allow cooling before chopping.
  11. Make the Chicken Salad

  12. Gather all of the ingredients once you’ve cooked the chicken.
  13. Combine the cooked, chopped chicken, onion, celery, and egg in a medium mixing dish. To blend, stir everything together.
  14. To the chicken, add 1/3 cup mayonnaise, the dill pickle relish, salt, and pepper. Stir well to combine.
  15. If necessary, add extra mayonnaise to moisten.
  16. Serve with lettuce on toast and enjoy.

Notes

  • Refrigerate any leftover chicken salad in an airtight container for up to 3 days.
  • Chicken salad may be frozen for up to 3 months if you prepare a large quantity. Place the salad in a freezer-safe zip-top bag and press out any extra air. Refrigerate it to thaw.
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Nutrition Facts

Servings 4


Amount Per Serving
Calories 493
% Daily Value *
Total Fat 31g48%
Saturated Fat 6g30%
Cholesterol 106mg36%
Sodium 703mg30%
Potassium 295mg9%
Total Carbohydrate 33g11%
Dietary Fiber 2g8%
Sugars 5g
Protein 20g40%

Vitamin C 2%
Calcium 119%
Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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