Best 8 A Famous Chicken Salad Sandwich Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delightful culinary journey with our famous chicken salad sandwich, a timeless classic that combines succulent chicken, crisp vegetables, and a creamy, tangy dressing. This versatile dish, perfect for casual gatherings or elegant luncheons, offers three delectable variations to suit every palate.

1. Classic Chicken Salad Sandwich: Experience the timeless simplicity of the original chicken salad sandwich, featuring tender chicken, crunchy celery, sweet grapes, and a creamy mayonnaise-based dressing.

2. Avocado Chicken Salad Sandwich: Elevate your taste buds with a creamy avocado twist on the classic chicken salad sandwich. This variation incorporates ripe avocado, adding a velvety texture and a boost of healthy fats.

3. Tarragon Chicken Salad Sandwich: Discover a burst of aromatic herbs with the tarragon chicken salad sandwich. Fresh tarragon, known for its slightly anise-like flavor, elevates the classic chicken salad, creating a sophisticated and flavorful lunch option.

Whichever variation you choose, prepare to savor a symphony of flavors and textures in every bite. Whether you prefer the simplicity of the classic, the richness of the avocado, or the aromatic elegance of the tarragon, these chicken salad sandwiches promise a delightful culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN SALAD SANDWICHES



Chicken Salad Sandwiches image

Provided by Ina Garten

Categories     main-dish

Time 1h20m

Yield 4 to 5 servings

Number Of Ingredients 8

4 split (2 whole) chicken breasts, bone-in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
3/4 cup good mayonnaise, plus more for the bread
1 1/2 tablespoons chopped fresh tarragon leaves
1 cup small-diced celery (2 stalks)
8 to 10 slices health or seven-grain bread
1 package mesclun salad mix

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool.
  • When the chicken is cool, remove and discard the skin and bones and cut the chicken into 3/4-inch dice. Place the chicken in a bowl and add the mayonnaise, tarragon, celery, 2 teaspoons salt, and 1 teaspoon pepper and toss well.
  • To assemble, spread a little mayonnaise on half the bread slices, top with the chicken salad and mesclun mix, and cover with the remaining slices of bread. Cut in half and serve.

JEFF'S FAMOUS CHICKEN SALAD CROISSANT



Jeff's Famous Chicken Salad Croissant image

Summer may be all about lighter recipes, but that doesn't have to mean light on flavor! I made this recipe at my first job and fell in love with the combination of the buttery flakiness of a toasted croissant with a creamy filling that makes it a perfect comfort food for the warmer seasons. I love the way the two textures combine with summer ripe Roma tomatoes, hot cherry pepper relish and a balsamic glaze to create serious #sandwichgoals.

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
Four 6- to 8-ounce boneless, skinless chicken breasts
2 ribs celery, diced
2 scallions, white and pale green parts only, sliced thin
1/4 cup dried cherries
1 teaspoon Dijon mustard
1 teaspoon granulated sugar
1 cup mayonnaise
1/2 cup walnuts, toasted
Romaine lettuce leaves, for serving
4 fresh croissants, sliced and lightly toasted, cut-side up, in the broiler
Sliced Roma tomatoes, for serving
Hot cherry pepper relish or giardiniera, for serving
Balsamic glaze, for drizzling

Steps:

  • In a large Dutch oven or pot, stir 1 tablespoon salt into 6 cups cold water. Add the chicken and heat over medium heat until the water hits a temperature of 170 degrees F. Take the pot off the heat, cover, and let the chicken sit in the warm water until its internal temperature hits 165 degrees F, 15 to 20 minutes. Transfer the chicken to paper towels to dry. Once cool enough to handle, pull the chicken apart with your hands or forks until shredded but still chunky.
  • Meanwhile, in a large bowl, mix the celery, scallions, cherries, mustard, sugar and salt and pepper to taste. Let this mixture sit for at least 10 minutes or up to 1 hour to extract all that flavor. Add the mayo and mix until incorporated. Adjust the seasoning if necessary.
  • Add the shredded chicken and walnuts to the mayo mixture. Adjust the seasonings. Let it sit in the fridge for at least 1 hour before serving, overnight preferred.
  • Place a piece of lettuce on the bottom half of a croissant followed by a scoop of chicken salad, one or two tomato slices, a spoonful of hot cherry pepper relish or giardiniera and a little drizzle of balsamic glaze. Close the top of the croissant. Assemble 3 more sandwiches. Cut the sandwiches in half and eat!

A FAMOUS CHICKEN SALAD SANDWICH



A Famous Chicken Salad Sandwich image

After enjoying an Arby's sandwich I could not help but try to make one similar because it was that good. I think this is pretty close, but better because all the fruits are fresh. I don't really measure so, the measurements are guesses, and it's more of getting a desired consistency. Also use your own favorite type of bread. I preferably use whole grain wheat.

Provided by ChrissyVas

Categories     Lunch/Snacks

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (12 ounce) can white chicken meat packed in water
2 tablespoons mayonnaise
2 cups apples, cut into small pieces
2 cups grapes, sliced in half
2 cups celery, chopped
1/2 cup pecans, crushed
2 hard-boiled eggs (optional)
5 slices honey-wheat bread
1 head lettuce (optional)
1 tomatoes (optional)

Steps:

  • Drain chicken and put in bowl.
  • Add some mayo (about 2 tbsp) so that it does not have that dry appearance.
  • Next, start adding the apples, grapes, celery, and pecans (may need to add mayo to keep everything from getting dry).
  • Next, chop up the egg (if you choose to use it) and add it to the salad.
  • Spread the salad on the bread with lettuce and tomato. Enjoy!

Nutrition Facts : Calories 372.8, Fat 19.5, SaturatedFat 3.2, Cholesterol 44.4, Sodium 209.6, Carbohydrate 28.2, Fiber 4.3, Sugar 20.1, Protein 23.9

CHICKEN SALAD SANDWICHES



Chicken Salad Sandwiches image

Provided by Food Network

Time 20m

Yield 6 sandwiches

Number Of Ingredients 11

2 cups chopped rotisserie chicken, skin removed
1/2 cup diced celery
1/3 cup diced carrot
1/3 cup diced red onion
1/2 cup mayonnaise with olive oil
2 tablespoons yellow mustard
1 teaspoon celery salt
1 teaspoon granulated garlic
Pinch of paprika
Freshly ground pepper
6 whole-wheat sourdough rolls, split and toasted Lettuce and tomato, for topping

Steps:

  • Combine the chicken, celery, carrot, red onion, mayonnaise, mustard, celery salt, granulated garlic, paprika and 1 teaspoon pepper in a bowl. Mix until combined.
  • Serve the chicken salad on the toasted rolls with lettuce and tomato.

CLASSIC CHICKEN SALAD SANDWICHES



Classic Chicken Salad Sandwiches image

Chicken salad sandwiches are perfect for lunches, sandwich suppers, and parties. Use cooked chicken or a rotisserie chicken for these sandwiches.

Provided by Diana Rattray

Categories     Lunch     Entree     Salad     Sandwich

Time 40m

Number Of Ingredients 10

1 1/2 cups chicken (cooked, chopped)
3 tablespoons onion (red or yellow; finely chopped)
1/4 cup celery (finely chopped)
1 large egg ( hard-boiled ; chopped)
1/3 to 1/2 cup mayonnaise (as needed to moisten the salad)
1 tablespoon dill pickle relish
1/4 teaspoon salt (or seasoned salt to taste)
1/8 teaspoon black pepper (freshly ground)
8 slices bread
Lettuce

Steps:

  • To bake boneless chicken breasts, preheat the oven to 350 F. Line a baking pan with foil.
  • Arrange the chicken on the pan and season lightly with salt and freshly ground black pepper.
  • Bake until the chicken registers 165 F on a food thermometer. Depending on the size and thickness of the boneless chicken breasts, it will take 22 to 30 minutes. Let cool and chop.
  • To poach boneless chicken breasts, place 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 8 to 15 minutes, depending on the size of the chicken pieces.
  • Check the chicken breasts with a food thermometer to ensure they are done to at least 165 F. Let cool and chop.
  • Once you've cooked the chicken, gather all of the ingredients.
  • In a medium bowl, combine the cooked, chopped chicken, onion, celery, and egg. Stir to combine.
  • Add 1/3 cup of mayonnaise, the dill pickle relish, salt, and pepper to the chicken. Stir to blend well.
  • Add more mayonnaise to moisten, if desired.
  • Serve on bread with lettuce and enjoy.

Nutrition Facts : Calories 493 kcal, Carbohydrate 33 g, Cholesterol 106 mg, Fiber 2 g, Protein 20 g, SaturatedFat 6 g, Sodium 703 mg, Sugar 5 g, Fat 31 g, ServingSize 4 servings, UnsaturatedFat 0 g

CRAIG CLAIBORNE'S CHICKEN SALAD SANDWICH



Craig Claiborne's Chicken Salad Sandwich image

Originally printed in 1981, here is Craig Claiborne's take on the classic chicken salad sandwich. In his version, a combination of mayonnaise (preferably homemade) and yogurt is used which yields a lighter, tangier sandwich filling. He calls for using poached chicken, but the leftover roast chicken from last night would work beautifully as well.

Provided by The New York Times

Categories     easy, lunch, quick, snack, weekday, sandwiches

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

1 poached chicken, 3 1/2 pounds
1 cup finely chopped celery
1/2 cup finely chopped onion
1/2 cup drained capers
1/2 cup yogurt
3/4 cup mayonnaise, preferably homemade
1 tablespoon red wine vinegar, or to taste
salt to taste, if desired
freshly ground black pepper, to taste
1 tablespoon finely chopped parsley
2 tablespoons finely chopped scallions
8 to 12 slices rye bread, either freshly toasted or left untoasted
Pickle strips, radishes or cherry tomatoes, for garnish

Steps:

  • Strip the cooked chicken meat from the bones and cut it into bitesize pieces. There should be about 3 1/2 cups. Put the meat into a mixing bowl. Add the celery, onion and capers.
  • Blend together the yogurt, mayonnaise and vinegar and add to the chicken mixture. Add salt, pepper, parsley and scallions and toss to blend.
  • Use the bread to make sandwiches, garnished, if desired, with pickle strips, radishes, cherry tomatoes or any garnish of your choice.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 36 grams, Carbohydrate 10 grams, Fat 51 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 12 grams, Sodium 864 milligrams, Sugar 2 grams, TransFat 0 grams

CHICKEN SALAD SANDWICHES



Chicken Salad Sandwiches image

These classic chicken salad sandwiches are open for interpretation. Depending on your level of prep, you can create them using either home-cooked chicken or a rotisserie chicken from the store. From there, the creativity is all up to you. Make them yours, make them delicious, make them again!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 4

Number Of Ingredients 7

1 1/2 cups chopped cooked chicken or turkey
1 medium stalk celery, chopped (1/2 cup)
1 small onion, finely chopped (1/3 cup)
1/2 cup mayonnaise or salad dressing
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices bread

Steps:

  • In medium bowl, mix all ingredients except bread. Spread mixture on 4 bread slices. Top with remaining bread.

Nutrition Facts : Calories 430, Carbohydrate 27 g, Cholesterol 60 mg, Fat 4, Fiber 1 g, Protein 19 g, SaturatedFat 4 1/2 g, ServingSize 1 Sandwich, Sodium 630 mg, Sugar 2 g, TransFat 0 g

BEST CHICKEN SALAD SANDWICH



Best Chicken Salad Sandwich image

Dried cranberries add a sweet tartness to chicken and vegetable salad. Makes a delightful sandwich filling too. Serve on whole wheat bread with turkey bacon.

Provided by peloquinswife

Categories     Salad

Time 15m

Yield 16

Number Of Ingredients 11

½ cup light mayonnaise
½ cup low-fat plain yogurt
1 teaspoon paprika
1 teaspoon seasoned salt
1 ½ cups dried cranberries
1 cup chopped celery
1 cup cubed green apple
1 cup sliced red grapes
1 cup chopped pecans
4 cups drained canned chicken
ground black pepper to taste

Steps:

  • Mix mayonnaise, yogurt, paprika, and seasoned salt together in a bowl; fold in cranberries, celery, apple, grapes, and pecans. Stir in chicken and season with black pepper.

Nutrition Facts : Calories 216 calories, Carbohydrate 14.5 g, Cholesterol 37.9 mg, Fat 12 g, Fiber 1.7 g, Protein 13.5 g, SaturatedFat 2.1 g, Sodium 411.3 mg, Sugar 11 g

Tips:

  • Use high-quality, fresh ingredients for the best flavor.
  • Cook the chicken thoroughly to ensure it is safe to eat.
  • Let the chicken cool completely before shredding it to prevent the salad from becoming watery.
  • Use mayonnaise, Greek yogurt, or avocado to add creaminess to the salad. Season the salad to taste with salt, pepper, and other desired spices.
  • If you are making the salad ahead of time, store it in the refrigerator for up to 3 days. Bring it to room temperature before serving.
  • Serve the salad on bread, crackers, or a bed of lettuce.
  • Garnish the salad with fresh herbs, such as parsley, cilantro, or chives.

Conclusion:

The chicken salad sandwich is a classic American dish that is perfect for lunch or dinner. It is easy to make and can be customized to your liking. With so many different variations, there is sure to be a chicken salad sandwich recipe that everyone will enjoy.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #lunch     #eggs-dairy     #fruit     #poultry     #easy     #beginner-cook     #potluck     #kid-friendly     #picnic     #eggs     #chicken     #dietary     #sandwiches     #brown-bag     #inexpensive     #apples     #meat     #to-go     #camping

Related Topics