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Chicken Salad Sandwiches

Betty Crocker Kitchens
Updated Sep 7, 2020
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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!

More About This Recipe

  • Perfect for picnics, ideal at celebrations and just-right for any quick-fix meal, this chicken salad sandwich recipe is a balanced combination of hearty meat, crunchy celery and onion and creamy mayonnaise. If you have leftover cooked chicken from another meal, turn it into easy chicken salad. And if Thanksgiving dinner has given you more turkey than you can handle, swap it in this recipe for chicken salad to make an easy day-after meal. One commenter remarked that she omits the celery and adds in chopped apple instead. Another swaps the celery out for a tablespoon minced jalapeño peppers to add a spicy twist. Avoiding bread? This would be just as tasty served in lettuce wraps instead. Easy chicken salad is just the beginning. Don’t miss out on Betty Crocker's best sandwich and wrap recipes for more ideas.

Chicken Salad Sandwiches

  • Prep Time 15 min
  • Total 15 min
  • Servings 4
  • Ingredients 7
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Ingredients

  • 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

Instructions

  • Step 
    1
    In medium bowl, mix all ingredients except bread. Spread mixture on 4 bread slices. Top with remaining bread.

Nutrition

430 Calories
27g Total Fat
19g Protein
27g Total Carbohydrate
2g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    Stuff chicken salad in hollowed out tomatoes or avocado halves for a fresh take on lunch.
  • tip 2
    Avoiding bread? Make lettuce wraps, drizzling the salad with your favorite vinaigrette before rolling the lettuce.
  • tip 3
    Fat-free mayonnaise can be used instead of mayonnaise.
  • tip 4
    Substitute 1 1/2 cups chopped fully cooked ham for the chicken. Omit salt and pepper. Stir in 1 teaspoon yellow mustard.
  • tip 5
    Substitute 2 cans (5 oz each) tuna in water, drained, for the chicken. Stir in 1 teaspoon lemon juice.
  • tip 6
    Substitute 6 Hard-Cooked Eggs, chopped, for the chicken.
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