So fun fact about me: I love sandwiches, especially given it’s almost Thanksgiving, which means TURKEY LEFTOVER SANDWICHES!!! HOWEVER, I hate mayo. Well, hate is a strong word, but I really don’t like it, and only use it sparingly when I have to…Additional fun fact: Sour cream makes a great 50/50 addition whenever mayo is called for (so I only use 1/2 the mayo requested and throw in sour cream to make up the full amount), and is what I use ANY time I need to include mayo in a recipe (did you notice that from my green salad recipe?).
Also fun fact: I had to write this up almost IMMEDIATELY after I made it (a conglomeration of all the things I liked from multiple recipes I read and dismissed because it wasn’t the right sandwich for ME) because Frankie came down and said it was the most BOMB chicken salad sandwich he had ever had, and he’s not the biggest fan of chicken salad. Neither was I, especially if they were SUPER wet – like over the top mayo wet…or if they include eggs (which some salad sandwiches do and since I don’t eat cooked eggs, it’s not for me). So this sandwich was basically a super selfish take on what I enjoy most about this kind of sandwich, but it paid off!
And I would recommend baking your own chicken if only because it’s just the easiest way to control what you’re putting in your body. Why my sudden shift away from rotisserie? Well, a couple of months ago, Frankie was diagnosed with colitis, and our focus on healthy eating has really taken a whole new meaning. He’s totally fine, by the way. While totally uncommon for someone his age, thankfully his condition is incredibly mild, so we are very lucky and he’s been able to still eat a lot of the things he loves (in serious moderation now), but we are still VERY mindful of what we are eating to ensure we don’t instigate or cause a possible new flare up because those are no fun for him or me.
Additional fun fact / two-for-one recipe (because I seem to be full of them today): If you have left over chicken breasts, you can utilize them into another one of our absolute favorite sandwiches: Chicken & Artichoke Sandwich. This is a sandwich that Frankie would always get when the grocery store Dominick’s was still a thing in Chicago before it was closed down. Ingredients: toasted sliced sourdough (low fiber is good for Frankie and he loves it because sourdough is his FAVORITE bread so coming soon: bread recipes), finely sliced cooked chicken breast, mozzarella cheese (the sliced/round variety, not shredded), artichoke hearts, sliced red onion, a little bit of basil (fresh or freeze dried), submarine sandwich oil dressing, and chipotle mayo.
P.S. Don’t forget that you can order cookies from me directly from my Cookie Order Page on this very same blog! (Yes, shameless plug, but I need to keep pushing it!)
Hoping you are safe and well!
— Cooking Maggie
On The Best Chicken Salad Sandwich
- 2 cups cooked chicken, cut into very small pieces (rotisserie, OR take 2 chicken breasts, season both sides with salt & pepper, sear on both sides for about 4 minutes, then bake at 400 for 15-20 minutes or until the internal temperature reaches 165 degrees)
- 1 cup celery, diced
- 1/4 onion (white or red), diced
- 1/4 cup mayo
- 1/4 cup sour cream
- 2 tsp whole grain mustard
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 2 tsp lemon juice
- 1/2 tsp salt, more to taste
- 1/2 tsp ground black pepper, more to taste
- 1/4 tsp garlic powder
- 2-3 tbsp sliced almonds
- Sourdough bread (or your preferred sandwich bread)
- Garnishes: 1/2 cup finely peeled & sliced cucumbers, watercress/sprouts/microgreens
- In a bowl, mix together all the chicken salad ingredients.
- Toast your bread.
- Layer cucumber, greens on one slice, top with the chicken salad, top with second slice. Eat and enjoy.