There’s nothing more reliable than a good Chicken Salad Sandwich. This is a great recipe to use up leftover chicken, or you can make fresh chicken by boiling a breast and cooling it before making the salad. This recipe is made even better by the addition of crunchy water chestnuts and toasted slivered almonds. Serve it on your favorite type of bread or roll, toasted or plain.

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Chicken Salad Sandwiches
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Course Lunch, Salad
Cuisine American
Prep Time 25 minutes
Passive Time 30 minutes
Servings
sandwiches
Ingredients
  • 2 cups Cooked Chicken diced
  • 2 Tablespoons Lemon Juice
  • 1/2 cup Water Chestnuts minced
  • 1/2 cup Celery chopped
  • 1/2 cup Hellmann's Mayonnaise
  • Salt & Pepper to taste
  • 1/2 teaspoon Dried Rosemary
  • Butter
  • 8 slices Bread
  • 1/2 cup Almonds slivered and toasted
  • Bibb or Leaf Lettuce
  • Fresh Tomato slices
Course Lunch, Salad
Cuisine American
Prep Time 25 minutes
Passive Time 30 minutes
Servings
sandwiches
Ingredients
  • 2 cups Cooked Chicken diced
  • 2 Tablespoons Lemon Juice
  • 1/2 cup Water Chestnuts minced
  • 1/2 cup Celery chopped
  • 1/2 cup Hellmann's Mayonnaise
  • Salt & Pepper to taste
  • 1/2 teaspoon Dried Rosemary
  • Butter
  • 8 slices Bread
  • 1/2 cup Almonds slivered and toasted
  • Bibb or Leaf Lettuce
  • Fresh Tomato slices
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Rating: 0
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Instructions
  1. Combine chicken and lemon juice in a bowl. Cover and chill for 30 minutes. Stir in water chestnuts and celery and mix well.
  2. In a separate bowl, combine mayo, salt, pepper and rosemary. Pour over chicken mixture and mix until well combined.
  3. When ready to serve, butter 4 slices of bread. Spread with chicken filling. Sprinkle with toasted almonds and top with remaining bread slices. (You may add the almonds directly into the chicken salad right before serving to keep the crunchy texture).
  4. Serve with lettuce leaves, tomato slices and a pickle on the side.
Recipe Notes

For fuller flavor, instead of simmering chicken, sprinkle chicken breasts with garlic salt. Wrap individually with foil and bake at 350 F. for 30-40 minutes of until meat is tender and has lost all pinkness. Remove skin and bones, and dice as directed.

For 2 servings: use half of the ingredients

For 8 servings: Double the ingredients