It’s bold to claim that this is the Best Chicken Salad Sandwich. But, in my opinion, it is. This chicken salad sandwich is uncomplicated, only having a few ingredients. It is that simplicity that really makes it so great. Making chicken salad with minimal ingredients is all well and good, but if it doesn’t taste great, it’s all pointless. Luckily, this sandwich does tick all the taste boxes. It has a little bite, a pop of sweetness, a touch of celery-ness, and of course, it’s a little creamy. I think you’ll love this Chicken Salad Sandwich, and I am so excited to share it with you.
Chicken Salad Vegetables
The real secret to making this chicken salad is the garnish that goes in the chicken salad mix. I’ve had chicken salad with various ingredients like avocado, grapes, apple, bacon, pickles, and so on. And honestly, I’ve loved them all. However, as you’ll know if you’ve been reading this blog for any amount of time, I like simple, uncomplicated food. So, for me, the best chicken salad has onion for sharpness, carrot for sweetness, and celery for celery-ness. (If you can think of a better way to describe the flavour of celery, please tell me in the comments below.) The key is to cut the vegetables into the smallest pieces you can. You can grate the vegetables on a cheese grater if you’d like, as I demonstrated in my Deviled Egg Salad Sandwich post a few weeks ago. In total, you need three tablespoons of onion and two tablespoons of both carrot and celery.
Chicken For Chicken Salad
I think that the best chicken salad sandwiches are those that are made with leftover whole roasted chicken. Chickens that are roasted whole have more flavour and moisture than boneless, skinless chicken breast. So, I took the breast off a roasted chicken and cut it up with the skin. You can leave the skin out if you’d prefer, but it does add a lot of flavour. As with the vegetables, cut the chicken as small as you can. You’ll need one cup of cut chicken in total.
Making The Best Chicken Salad
Put the chicken and vegetables in a medium mixing bowl. Add three tablespoons of mayonnaise, a quarter teaspoon of kosher salt, and a pinch of black pepper. Mix the chicken salad, taste it and season with a little more salt and pepper as needed. The finished mixture should be creamy but not wet.
Assembling The Sandwiches
This amount of chicken salad should yield between two and four sandwiches depending on how much you load them up. To make the sandwiches lay out your bread and butter it making sure to push the butter right to the edge of the bread all the way around. Top the buttered bread with a quarter to a half cup of the chicken salad mixture. Top with the second slice of buttered bread, slice and serve. If you’d like, you can also add some lettuce to the sandwich.
Wrap-Up
For me, the best chicken salad sandwich is simple, and I think this recipe hammers that point home. Of course, you can take this recipe, change it and make it your own. However, I recommend you try it as written once because I think you’ll be amazed at just how good something with so few ingredients can truly be. Enjoy!
Thank you for coming to Chef’s Notes. I hope you’ve enjoyed this post. The mission of Chef’s Notes is to share over twenty years of professional cooking experience. If you’d like to be a part of that mission, you can share this post on Facebook or Pinterest or leave a comment below and rate the recipe. You can also subscribe to the Chef’s Notes Patreon by clicking here. You’ll get access to exclusive content, including live streams, monthly cooking videos and more. And remember to subscribe to the Chef’s Notes newsletter.
Ingredients
- 1 cup chicken, cooked and diced
- 3 tbsp onion
- 2 tbsp celery
- 2 tbsp carrot
- 3 tbsp mayonnaise
- 1/4 tsp kosher salt
- pinch black pepper
- 4 tbsp softened butter
Instructions
- Mince or grate the onion, carrot and celery and add them to a medium mixing bowl.
- Add the diced chicken, mayonnaise, salt and pepper. Mix well. Taste and adjust the seasoning with salt and pepper.
- Spread the butter out onto eight slices of bread. Top four slices of bread with between a quarter and a half cup of the chicken salad. Top with the other pieces of bread, cut in half and serve.
0 Comments