AuthorChandniIf you’re looking for a leafy salad bowl, you’re in the wrong place.
This chicken salad is indulgent and creamy and all the good things you need first thing in the morning. The best part? You can customise it with your favourite flavours and make it 100% your own.
If you’re looking for ideas for a quick breakfast or snack, this chicken salad sandwich is a great option. You can make the chicken salad ahead of time and pop it in the fridge so putting together your breakfast will be a quick 5-minute affair. Just put it between 2 slices of bread and enjoy! Not in the mood for a cold breakfast? Grill the sandwich!
I usually make this over the weekend and enjoy it a couple of times during the week. It works great as a sandwich filler, as a dip with spicy chips and not going to lie, I eat it straight out of the jar too.
The quantities I’ve mentioned here give me enough of the chicken salad for 3 sandwiches. If you’re cooking for more people, go ahead and double everything.
Some tips to make a delicious chicken salad:
- If your chicken breast is thicker on one side, it won’t cook evenly. Gently bash it with a mallet or a rolling pin till it reaches even thickness.
- Let the chicken rest and cool down before you cut into it or all the juices will spill all over your chopping board and make a mess.
- The recipe I’ve shared here is a simple one. Feel free to jazz it up any way you like.
- If you want to eat this as a dip, I’d suggest cutting the chicken into smaller chunks and adding a little extra mayonnaise to make it runny.
- You could use the same recipe and use boiled eggs instead of grilled chicken to make a yummy egg salad.
- If you want something vegetarian, I have a coleslaw recipe that I love to add to my sandwiches.
If you try this recipe, please send me a picture? I’d love to add it to my collection of #CookingWithCookreja photos on Instagram and here. You can tag me or DM me on Instagram @ckukreja.
Chicken Salad Sandwiches Recipe Video
Chicken Salad Sandwiches Recipe Card
To make this chicken salad recipe, start by grilling the chicken. Dab a chicken breast with kitchen towels to take away any excess moisture and season it with salt and pepper on both sides.
Heat up a grill pan, melt some butter on it, and place the chicken breast on it. Flip after 3 minutes and let the other side cook until golden brown - should take another 3 minutes or so depending on the thickness of the chicken breast.
Once the chicken breast is cooked through, let it rest and cool down completely, and then chop it up into chunks.
Combine the chicken chunks, chopped onion, garlic, salt, pepper, and chilli flakes in a bowl. Then add the mayonnaise, mix it all up, and season with dried oregano. If the salad is looking too dry, add some more mayonnaise. You can use it immediately or store the salad in a clean jar and pop it in the fridge for up to 5 days.
Butter 2 slices of bread. Place one slice with the butter-side down on a warm pan. Spread 2 tablespoons of the chicken salad evenly over the slice of bread. Cover with the second slice of bread with the butter-side facing up. This ensures both the sides of the sandwich will grill well and turn deliciously golden brown.
Flip the sandwich after about a minute or so and cook until it’s golden brown on both sides. Serve hot!
Ingredients
Directions
To make this chicken salad recipe, start by grilling the chicken. Dab a chicken breast with kitchen towels to take away any excess moisture and season it with salt and pepper on both sides.
Heat up a grill pan, melt some butter on it, and place the chicken breast on it. Flip after 3 minutes and let the other side cook until golden brown - should take another 3 minutes or so depending on the thickness of the chicken breast.
Once the chicken breast is cooked through, let it rest and cool down completely, and then chop it up into chunks.
Combine the chicken chunks, chopped onion, garlic, salt, pepper, and chilli flakes in a bowl. Then add the mayonnaise, mix it all up, and season with dried oregano. If the salad is looking too dry, add some more mayonnaise. You can use it immediately or store the salad in a clean jar and pop it in the fridge for up to 5 days.
Butter 2 slices of bread. Place one slice with the butter-side down on a warm pan. Spread 2 tablespoons of the chicken salad evenly over the slice of bread. Cover with the second slice of bread with the butter-side facing up. This ensures both the sides of the sandwich will grill well and turn deliciously golden brown.
Flip the sandwich after about a minute or so and cook until it’s golden brown on both sides. Serve hot!