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Is there anything better than a classic chicken salad sandwich? With crunchy diced celery, and plenty of mustard and mayo, our pitch-perfect version hits the spot like none other.
A Terrific Chicken Salad Recipe, For Sandwiches, Wraps and Everything in Between! You may think of a chicken salad sandwich as something you order for lunch at your go-to spot. But after years of chicken salad enjoyment, we’ve come to the somewhat shocking realization that the best chicken salad sandwich is always the one we make at home with our own two hands! Of course, a homemade chicken salad sandwich is a bit healthier than what you’d be served in most restaurants—a little easier on the mayo and the salt, surely—but it’s also more delicious! The freshness of a homemade chicken salad sandwich cannot be beat. We make our chicken salad in a really classic way, with pecans and celery for crunch, a little Dijon for a slight kick, and mayo for that creaminess that chicken salad absolutely must have.
ingredients for chicken salad sandwiches. bread, shredded chicken, lettuce, lemon juice, tarragon, celery, pecans ingredients for chicken salad shredded chicken, mustard, lemon juice, tarragon, celery, pecans in a bowl chicken salad in a bowl shredded chicken, lemon juice, tarragon, celery, pecans Chicken salad in a bowl shredded chicken, lettuce, lemon juice, tarragon, celery, pecans mixed together with lettuce
What’s In Chicken Salad? Start with perfectly cooked chicken. You could use the meat from a store-bought rotisserie chicken, and save yourself some time, or you can just take ten minutes and make perfect poached chicken. Either way works! Our chicken salad recipe—like most—is very forgiving. Even if you’ve got slightly dry chicken, all the mayo, mustard and fresh lemon juice will ensure a moist, delicious chicken salad. Here’s what you’ll need to make our chicken salad recipe:
Cooked chicken Mayonnaise Dijon mustard Celery Lemon, both the juice and the zest! Pecans, optional (but heartily recommended!) classic chicken salad in a bowl with shredded chicken, lettuce, lemon juice, tarragon, pecans, celery classic chicken salad in a bowl with shredded chicken, lettuce, lemon juice, tarragon, pecans, celery
How to Make A Really Great Chicken Salad Sandwich Now that you know how to make great chicken salad, you’re ready to make a great chicken salad sandwich. Grab some good bread—a good, sturdy whole grain bread always feels like the right bread for chicken salad to us—and a little arugula for peppery bite and you’ll be ready to go! Here’s how to make it:
Cook the chicken. Make the chicken salad by simply stirring all of the chicken salad ingredients together in a big bowl. Lay out some bread—you can toast it if you’d like—and scoop some chicken salad into it. This chicken salad sandwich recipe makes four sandwiches, so dole it out accordingly. Sprinkle some arugula on top, then cap with another slice of bread. Dig in!
What Goes With Chicken Salad Sandwiches? They’re really a meal unto themselves, but a delicious side dish is always welcome! Try serving these chicken salad sandwiches with one of these refreshing, classic salads:
Broccoli Salad Classic Potato Salad Easy Fennel Salad Asian Cucumber Salad Tools You’ll Need: Mixing bowl Microplane grater or zester Measuring cups chicken salad recipe made and stacked on a plate with shredded chicken, lettuce, lemon, tarragon homemade chicken salad on a plate with shredded chicken, lettuce, lemon juice, tarragon, pecans, celery on bread
Chicken Salad Recipe
Ingredients 4 cups Chicken, cooked, shredded 1/2 cup Mayonnaise 1 tbsp Dijon mustard 1/2 tsp Salt 1/4 tsp Black pepper 1 cup Celery, small dice 1/2 cup Pecans, roughly chopped, optional 1 tbsp Lemon zest 2 tbsp Flat leaf parsley, stems removed, roughly chopped 1 tbsp Lemon juice 2 cups Baby arugula 8 slices Whole wheat, honey, oatmeal bread (feel free to use any type of bread or croissant) Method In a medium sized bowl, mix together the chicken, mayonnaise, mustard, salt, pepper, celery, pecans, lemon zest, parsley and the lemon juice. Mix until fully combined. Divide the mixture between 4 slices of bread. Top each sandwich with 2 tablespoons of raspberry preserves and then a handful of arugula. Place the remaining 4 slices of bread on top of each sandwich.