Chicken Salad Recipe: for Sandwiches or Salad

5 from 1 vote

Chicken Salad Recipe: for Sandwiches or Salad

Chicken salad is a classic dish that’s both versatile and delicious. This recipe uses roasted chicken, which adds an extra layer of flavor and richness to the salad. Whether you’re serving it on a croissant for a fancy sandwich or enjoying it on a bed of lettuce, this chicken salad is sure to be a hit.

Prep Time25

Cook Time0

Total Time25

Course: Chicken Recipes, Favorites, Main Course, Salad, Sandwiches, Snack

Cuisine: American

Servings: servings

Author: Matt Price

Ingredients

For the Roasted Chicken:

1 6-7 lb chicken or use a rotisserie chicken for convenience
1 onion sliced
2 lemons halved
Fresh rosemary a few sprigs
Fresh thyme a few sprigs
Fresh sage a few leaves
4 cloves garlic smashed
Salt and black pepper
Garlic powder
Onion powder
Cayenne pepper optional, for a hint of heat
Favorite poultry blend seasoning such as Herbes de Provence or a poultry seasoning mix

For the Chicken Salad:

Chopped roasted chicken from the whole chicken, bone, skin, and cartilage removed
1 cup mayonnaise
2 tablespoon sweet relish
2 teaspoon Dijon mustard
½ cup finely diced celery
½ cup finely diced red onion
2 tablespoon fresh parsley finely chopped
1 teaspoon Old Bay seasoning
1 teaspoon chicken bouillon powder optional, for extra flavor
1 teaspoon all-purpose seasoning
1 teaspoon lemon zest

For Serving:

Croissants for sandwiches
Lettuce leaves
Tomato slices
Cooked bacon optional, for added crunch

Instructions

Prepare the Chicken Salad:

In a large bowl, combine the chopped roasted chicken with mayonnaise, sweet relish, and Dijon mustard.
Add the finely diced celery, red onion, and chopped parsley. Mix well.
Season the chicken salad with Old Bay seasoning, chicken bouillon powder (if using), all-purpose seasoning, and lemon zest. Adjust the seasoning to taste.
Mix until all ingredients are well incorporated. For best results, refrigerate the chicken salad for at least 30 minutes to let the flavors meld.
Remove skin, cartilage, and bones - then dice the chicken into your desired size pieces.
Next, dice the celery and onion. Once the prep is done, make your dressing. Season to taste and add in the celery and onion before finally folding in the diced chicken.

Assemble the Sandwiches (optional):

Slice the croissants in half and lightly toast them if desired.
Place a layer of lettuce on the bottom half of each croissant.
Spoon a generous amount of chicken salad on top of the lettuce.
Add tomato slices and crispy bacon if desired.
Top with the other half of the croissant.

Notes

Tips for Success

Flavor Enhancements: For additional flavor, consider adding finely chopped apples or grapes to the chicken salad.
Texture: If you prefer a chunkier texture, chop the chicken into larger pieces. For a smoother texture, you can shred the chicken.
Make Ahead: The chicken salad can be made up to 2 days in advance and stored in an airtight container in the refrigerator.

Nutrition