Quick and Easy Chicken Salad Sandwich Recipe perfect for LunchBox or Tiffin. It’s easy to prepare and tastes delicious.
When I cook chicken, I eat a lot more of it, and I will be happy if I can eat at least one chicken salad sandwich a week, although that is probably my normal amount of chicken anyway. So, if you want to know if you are “bonded” to a portion of food, find the food that is your favorite and eat less.
Ingredients For Chicken Salad Sadwich
- 2 C. cooked chicken breast
- 1/2 C. low-fat mayonnaise
- 3/4 C. low-fat sharp cheddar cheese
- 1/4 C. onion, chopped
- 2 teaspoons sweet pickle relish, drained and chopped
- 4 hard-cooked eggs, chopped
- 1/4 teaspoons kosher salt, divided
- 1/4 teaspoon black pepper, divided
- sliced green onion (onions), divided
- 1/4 C. shredded carrots
- 2 celery stalks, chopped
- 1/4 C. mushrooms, sliced thin
- 1/4 C. hard-cooked egg, optional
Method Chicken Salad Sadwich
- Preheat oven to 350 degrees. Cut the chicken breast into 1-inch pieces and cook in a large skillet on medium-high heat, stirring occasionally, for about 5 minutes.
- Sprinkle with 2 teaspoons of the remaining salt. Remove chicken from the skillet and set aside.
- Combine the mayonnaise, Cheddar cheese, pickle relish, and 2 teaspoons of the remaining salt.
- Whisk until thoroughly combined.
- Arrange the chicken pieces on 2 sub rolls. Spoon the mayonnaise mixture over the chicken.
- Place an egg, if using, on each roll and top each with 1/4 cup of celery, carrots, mushrooms, and green onion. Spoon the remaining pickle relish over each roll and sprinkle with the remaining salt. Cut each roll in half and serve.
- Makes 4 servings.
Conclusion
classic chicken salad sandwich recipe with just the most basic of ingredients. This delicious standard chicken salad sandwich makes a great lunch any day and is fast to make. Leftover chicken is perfect to use for this chicken sandwich recipe, so pick that chicken off the bone and make this recipe for a great sandwich.
