Chicken Salad Sandwich

This chicken salad sandwich recipe trumps all other chicken salad recipes. It’s my mom’s recipe and chicken salad is one of her specialties. When my husband first came home to meet the family, my mom made chicken salad sandwiches for lunch and from that moment knew that he would love to have my mom as his mother in law. Seven years later and he is still excited when I make these. There is one secret ingredient here that really brings this recipe some extra unexpected flavor. Dill. Gasp. I know what your thinking, dill? Like pickles? I’ll pass. Trust me on this one. You’ll never make a chicken salad sandwich with out it.

Let me show you just how easy this is.

Cut up your chicken and dump it in a bowl. You can either crock pot it earlier in the day, buy a rotisserie chicken, or just poach it with some, salt, pepper, and poultry seasoning.

Then throw everything else on top. You can choose mayo or miracle whip, if you are particular. Pick your poison, it really doesn’t matter. Or you can go with plain Greek yogurt for a lightened up version.

The add ins are fun. I like to add some craisins and halved grapes.

Throw this in the fridge (not literally, you’ll have no dinner and a huge mess to clean up) to let the flavors marinate and combine for a while.

My bread of choice for chicken salad sandwiches is soft croissants. Anything soft will work. I had this on a ciabatta roll once and it was way too hard and dry. My mouth was all beat up inside and my jaw hurt from gnawing on the crusty bread for so long.

This recipe is perfect for warm summer afternoons. Refreshing and you don’t have to turn on the oven!

Chicken Salad Sandwich

Chicken Salad Sandwiches

Ingredients

  • 2 cups Chicken, cooked, chopped
  • 1/2 cup Mayo
  • 1 tsp Dill seasoning
  • 1 Apple, Shredded
  • 1 TBSP Lemon Juice
  • 4-6 Croissant, or bread of choice.
  • (Optional add ins - dried cranberries, slivered almonds, halved grapes)

Instructions

  1. Add all ingredients in a medium bowl. Stir to combine.
  2. Chill for at least an hour.
  3. Serve on a crissont or bread of choice.
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