Chicken Salad Sandwiches

These homemade Chicken Salad Sandwiches are just awesome! I shred the chicken in my food processor and add diced red bell pepper (never green), a little diced red onion, and celery mixing it with sweet pickle relish and Miracle Whip (mayonnaise is more bland and isn’t nearly as tasty) before loading the chicken salad into pita pockets and garnishing them with mild salad pepper rings or pepperocinis. The idea for the pita pockets and salad pepper rings came from Monte’s Deli in Northborough, Massachuetts, when we lived there in the 1990s. Monte’s used to make their chicken salad sandwiches this way and we adopted it in our own homemade chicken salad recipe. Chicken Salad is spectacular served this way. The mild salad pepper rings add the necessary zip and zest to this recipe to take it from good to sensational.

I started making this chicken salad recipe for catering events during the 1990s and it has been a hit wherever and to whomever I’ve served it. It just rocks! It has delicious crunch from the celery, bell pepper and salad pepper rings, and wonderful texture from the chicken.

Here are a few suggestions for success with this recipe. First of all, mayonnaise really doesn’t work as well as Miracle Whip. Miracle Whip has a lot more seasonings to bump up the flavor and the texture is smoother for this recipe. Don’t add so much Miracle Whip to the recipe that the chicken salad starts getting goopy. It needs to stick together well. If you end up with a really large chicken or boneless chicken breasts so that you need more Miracle Whip to get the recipe to mix well, go ahead and add more. You don’t have to be locked in to a 1/2 or 1 cup amount. I always eyeball this rather than measure exactly. Just try not to keep scooping Miracle Whip into the chicken mixture and add too much. Unless you want chicken salad oozing out of the sandwiches it needs to have body by NOT adding too much Miracle Whip!

Also, unless you just despise mild salad pepper rings, this chicken salad really tastes better with them rather than without. They not only add crunch but they also add a tasty zip that helps the chicken salad not be bland tasting. I’ve also used sliced pepperocinis to great effect. While we have served this spread on sandwich bread, we’ve found it serves better in pita pockets, wraps, or on croissants. Another key is shredding the chicken in the food processor. You just can’t get the meat cut down small enough otherwise. This recipe doesn’t work well with the chicken in big chunks.

If you’re looking for a fantastic Chicken Salad Sandwich recipe, then I unreservedly recommend this recipe. It’s the BEST I’ve eaten and I’ve tried lots of chicken salad recipes. The next time you want a great recipe for a tailgating party, baby showers or special occasion brunches, or to take on a picnic or for potlucks, then consider using this recipe. It’s wonderful, sumptuous, A-M-A-Z-I-N-G!!!

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Chicken Salad Sandwiches are awesome!

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This close up shows the texture of Chicken Salad Sandwiches. I served these Chicken Salad “Sandwiches” in pita pockets garnished with sliced pepperocinis because I ran out of salad pepper rings.

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These Chicken Salad Sandwiches are sensational. Everyone who’s ever sampled our recipe just loves these Chicken Salad Sandwiches.

 

Here’s what I did.

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I cooked off four boneless chicken breasts and then shredded the meat in my food processor. You really need to shred the chicken very fine for this recipe to work well.

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Add celery, bell pepper, red onion, sweet pickle relish, salt, pepper, and sugar. 

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Add Miracle Whip. Start with about a half cup then add more as necessary.

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Stir to combine.

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To serve: Spread Chicken Salad in wraps, pita pockets, croissants, or sandwich bread and garnish with mild pepper rings.

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Here’s a close up so you can see the texture of the Chicken Salad. Except for the chunks of celery, onion and bell pepper the rest of the chicken salad is smooth because the chicken is finely shredded. We love Chicken Salad served this way. The salad pepper rings add so much zest to the recipe.

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Chicken Salad Sandwiches are spectacular for tailgating parties especially with the Superbowl coming up. Guys have always liked this recipe.

 

Here’s the recipe.

 

CHICKEN SALAD SANDWICHES

(My own concoction)

Print Recipe
Chicken Salad Sandwiches BigOven - Save recipe or add to grocery list Yum
Fabulous homemade chicken salad recipe with a nice crunch and a delicious, zesty flavor. This recipe is best served on croissants, in wraps or pita pockets and garnished with mild salad pepper rings.
Cuisine American
Prep Time 15 minutes
Cook Time 0 minutes
Servings
Ingredients
Cuisine American
Prep Time 15 minutes
Cook Time 0 minutes
Servings
Ingredients
Instructions
  1. Put cooked meat in food processor and shred.
  2. Pour into mixing bowl.
  3. Mix with red pepper, onion, celery, relish, salt and pepper and sugar.
  4. Stir in Miracle Whip – start with about ½ cup and add until mixed well.
  5. Don’t put too much or it won’t stick together well.
  6. Spread on sandwich bread and top with salad pepper rings for a delicious sandwich.
  7. Also good stuffed in pita pockets or croissants with salad pepper rings.
Recipe Notes

NOTE: Mayonnaise can be substituted for the Miracle Whip but you will lose a lot of the flavor.

NOTE: I prefer to grind the chicken with a food processor or the chopper option from an immersion blender as it's a lot easier than chopping the chicken with a knife into small dice.

 

[b]Chicken Salad Sandwiches[/b]
Recipe Type: Sandwiches/Salads
Cuisine: American
Author: Teresa Ambra – my own creation
Prep time:
Total time:
Serves: 8
Fabulous homemade chicken salad recipe with a nice crunch and a delicious, zesty flavor. This recipe is best served on croissants, in wraps or pita pockets and garnished with mild salad pepper rings.
Ingredients
  • 1 whole chicken, cooked and deboned or 4-6 boneless, skinless breasts, cooked
  • ½ red pepper, diced
  • ¼ cup diced red onion
  • 2 ribs celery, diced
  • 1/3 cup sweet pickle relish
  • Salt & pepper to taste
  • 1 tablespoon sugar
  • 1/2 to 1 cup Miracle Whip
  • salad pepper rings
Instructions
  1. Put cooked meat in food processor and shred.
  2. Pour into mixing bowl.
  3. Mix with red pepper, onion, celery, relish, salt and pepper and sugar.
  4. Stir in Miracle Whip – start with about ½ cup and add until mixed well.
  5. Don’t put too much or it won’t stick together well.
  6. Spread on sandwich bread and top with salad pepper rings for a delicious sandwich.
  7. Also good stuffed in pita pockets or croissants with salad pepper rings.

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Don’t Chicken Salad Sandwiches in pita pockets look terrific? I have a hard time stopping at just one!

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Chicken Salad Sandwiches are great for picnics and potlucks.

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These sandwiches are so sumptuous and mouthwatering!

You may also enjoy these delicious recipes!

Healthy Chicken Salad Sandwiches

Healthy Chicken Salad Sandwiches - IMG_9948

 

Guacamole and Swiss Cheese Sandwiches

Guacamole and Swiss Cheese Sandwiches - IMG_8139.jpg

 

Barbecue Pork  

Barbecue Pork - IMG_6034

You may find these items helpful for making this recipe.

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6 Replies to "Chicken Salad Sandwiches"

  • comment-avatar
    Mary October 5, 2015 (1:22 pm)

    Uh-oh! No wonder I messed up the texture. My brain completely skipped over the word “shred” as in USE THE SHREDDER BLADE! I put all of the chicken in the food processor at once and just turned it on. I tried to stop it and stir it to get the chicken on the top to chop up, meanwhile the chicken on the bottom was turning into cream of chicken! Teresa, this is what I was talking about when I told you that I have had so many failures. I just have no common sense or natural talent where cooking is concerned. My mother hated cooking, and never wanted to take the time to help me learn. And she was so disdainful of me when I tried to cook and made mistakes. So I kind of gave up for a while. But now I want to keep trying, because I think I will get better by just working on it and learning from all my “beginner cooking” mistakes. Thank you so much for your patience in explaining things. I think your website really is a ministry. The good news is that the chicken salad still tastes really good. I had it for lunch today in a pita pocket with the salad rings on top. So I will make chicken salad again, with the shredder blade. And I’m going to also try your chicken salad recipe with grapes and pecans. Thank you again!

  • comment-avatar
    Mary October 4, 2015 (7:52 pm)

    Hi Teresa. I made this tonight to go with your Autumn Squash Soup for lunch this week. The flavor is really good, and I think it will be delicious packed into half a pita pocket with the pepper rings. I do have one question. I put my chicken into my food processor, and I think I may have processed it too long. The chicken came out really smooth and creamy. The vegetables give it a great crunch, and the flavor is wonderful. But can you tell me more about how long or how creamy to process the chicken? Thank you so much for your help!

    • comment-avatar
      Teresa October 5, 2015 (12:05 pm)

      Wow, Mary, this is a texture thing. My older processor only took about 5 seconds each batch as I pushed the chicken into the channel. I used a shred blade on it. If you put it in a processor all at once, I doubt it would take more than about 5-8 seconds. A lot will depend on how creamy and smooth YOU want the recipe. If you like it chunkier, stop after 5 seconds. The chicken texture is supposed to be finely shredded so it is creamier than most chicken salads, but if you want it a little chunkier, you can either put it in a processor no more than 4-5 seconds, or you can put all the chicken out on a bread board and finely chop with a knife (more work, but you can get the exact texture you want). I hope that helps. Don’t give up. This is such a great recipe. You’ll love chicken salad this way. You can even eat it with a spoon if you prefer! 🙂

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