Chicken Salad Sandwiches
Chicken salad sandwiches are one of those simple classics that can go real wrong if they’re dry, bland, or drowning in mayo. We’re not doing that here. When it comes to mouthwatering Southern cooking, I'm your girl! I know chicken salad should be creamy, well-seasoned, and have just enough crunch to keep every bite interesting. Pile it onto toasted bread, scoop it into a buttery croissant, or keep it light with lettuce wraps.
Servings 4 servings
Calories 527kcal
Ingredients
- 2 cups cooked chicken breasts Shredded or chopped into cubes. You can use rotisserie chicken, cooked chicken, or roast your own chicken breasts.
- ½ cup mayo
- 1 celery stalk Finely chopped
- ¼ cup finely chopped onions Add more/adjust to taste as necessary.
- ¼ cup pickle relish I used sweet relish. Use what you prefer.
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- salt and pepper to taste
- croissants
Instructions
- Combine all of the ingredients in a large bowl and stir. Taste repeatedly and adjust the spices to suit your taste.
- Serve chilled or warm on croissants.
Notes
- Feel free to add cooked, boiled eggs to the salad.
- When using rotisserie chicken, I remove the skin from the breasts. You can leave it if you wish.
- The consistency of this chicken salad is thick and creamy. If you like a really creamy salad, add additional mayo.
- If you are looking to make the recipe with no mayo, use plain Greek yogurt or sour cream instead.
- Leftover chicken salad will get watery as it absorbs the moisture from the salad ingredients. You can drain the excess water and give the salad a stir.
Nutrition
Serving: 1sandwich | Calories: 527kcal | Carbohydrates: 27g | Protein: 24g | Fat: 34g