Why You’ll Love this Delightful Chicken Salad Sandwich
Whether you’re looking for a quick lunch or an elegant addition to your brunch spread, this chicken salad sandwich recipe is about to become your new go-to favorite.
I’m obsessed with how the sweet cranberries balance the savory chicken, while those crunchy pecans add just the right texture.
What makes this recipe special? The perfect blend of creamy mayo, tangy relish (sweet is my preference, but you do you), and that hint of Vidalia onion.
Trust me, letting it chill for those two hours makes all the difference in the world.
Hungry yet? I thought so.
What Ingredients are in Delightful Chicken Salad Sandwich?
Ready to create a sandwich that’ll make your taste buds dance? This chicken salad sandwich is built on a foundation of simple, fresh ingredients that come together to create something truly magical. The combination of creamy, crunchy, sweet, and savory elements creates a perfect harmony that makes this sandwich so addictive. I’m constantly amazed at how something so straightforward can taste so complex.
- 4 cups diced cooked chicken (about 2½ pounds)
- 1 cup finely diced celery
- ½ cup relish (sweet or dill, depending on preference)
- 1 cup mayonnaise
- ¾ cup dried cranberries
- ½ Vidalia onion, finely diced (about ½ cup)
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 cup pecan pieces
- 8 slices of bread (white or whole-grain)
When shopping for these ingredients, quality matters. For the chicken, you can use rotisserie chicken from the store to save time, or poach your own chicken breasts for a more delicate flavor. The Vidalia onion provides a sweeter, milder flavor than regular onions, but any sweet onion variety will work in a pinch. And while the recipe calls for pecans, feel free to substitute walnuts or even toasted almonds if that’s what you have on hand. The beauty of this recipe is in its flexibility—make it yours.
How to Make this Delightful Chicken Salad Sandwich
Making this chicken salad sandwich couldn’t be simpler, but the magic is in how the flavors develop over time. Start by combining 4 cups of diced cooked chicken with 1 cup of finely diced celery, 1/2 cup of relish (your choice of sweet or dill), 1 cup of mayonnaise, 3/4 cup of dried cranberries, and 1/2 cup of finely diced Vidalia onion in a large bowl.
Sprinkle in 1 teaspoon of salt and 1 teaspoon of freshly ground black pepper, then gently fold in 1 cup of pecan pieces. The key here is to mix everything thoroughly but gently—you want the ingredients incorporated without turning your chicken into mush.
Once everything is well combined, here comes the part that requires patience: cover the bowl and refrigerate for at least two hours. I know, I know, you’re probably tempted to dive right in, but this resting period is non-negotiable if you want the best flavor.
During this time, all those wonderful ingredients get acquainted with each other, creating a harmonious blend that’s greater than the sum of its parts. While you wait, you can contemplate important life decisions, like whether to toast your bread or not (both are delicious options, for what it’s worth).
When the time is up, simply scoop about 3/4 to 1 cup of chicken salad onto a slice of bread, top with another slice, and voilà—sandwich perfection on a plate. Who knew such a simple process could result in something so utterly satisfying?
Delightful Chicken Salad Sandwich Substitutions and Variations
While this classic chicken salad sandwich recipe is absolutely divine as written, the beauty of homemade chicken salad lies in its versatility and adaptability to your personal preferences.
Don’t have cranberries? Try raisins, diced apples, or grapes instead. Pecans can be swapped for walnuts or almonds—or skip nuts entirely if you’ve got allergies.
Not a mayo fan? Greek yogurt creates a tangy twist with fewer calories. I sometimes add curry powder or fresh herbs when I’m feeling fancy.
Need it lighter? Use rotisserie chicken breast only. And those bread slices? Try a wrap, croissant, or lettuce cups for something different. Your kitchen, your rules.
What to Serve with Delightful Chicken Salad Sandwich
A perfectly composed chicken salad sandwich deserves equally thoughtful accompaniments to round out your meal. I love serving mine with crisp kettle chips for that satisfying crunch factor, or a light mixed green salad with vinaigrette when I’m feeling virtuous.
In summer, nothing beats pairing it with chilled gazpacho or a tangy cucumber salad. For heartier appetites, a cup of tomato soup makes the perfect dipper.
Fresh fruit—particularly grapes or apple slices—offers a sweet counterpoint to the savory sandwich. The beauty of chicken salad? It’s versatile enough to work with almost anything, from pickles to pasta salad.
Final Thoughts
Once you’ve mastered this chicken salad sandwich recipe, you’ll find yourself returning to it time and again for quick lunches, picnics, and casual gatherings. The balance of creamy mayo, sweet cranberries, and crunchy pecans creates a texture symphony that never gets old.
I’ve made this sandwich for countless family gatherings where, truth be told, it disappears faster than my willpower around chocolate cake. Feel free to play with the ingredients—swap walnuts for pecans or add a dash of curry powder for an unexpected twist. Your chicken salad journey is just beginning, my friend.
Delightful Chicken Salad Sandwich
Ingredients
Equipment
Method
- In a large bowl, combine the diced cooked chicken, finely diced celery, relish, mayonnaise, dried cranberries, and finely diced Vidalia onion.
- Season with salt and freshly ground black pepper.
- Gently fold in the pecan pieces, mixing thoroughly but carefully to maintain the texture of the chicken.
- Cover the bowl and refrigerate for at least 2 hours to allow the flavors to develop and meld together.
- When ready to serve, scoop approximately ¾ to 1 cup of chicken salad onto a slice of bread.
- Top with another slice of bread to complete the sandwich.
