My old coworker made chicken salad years ago and I loved it! I asked her for the ingredients and then never made it. I finally couldn’t stand it and broke down and made the recipe. It contains no mayonnaise so be prepared for that! She only gave me a list of ingredients, and I didn’t measure my ingredients so you’ve gotta wing it a bit! All serving sizes are rough estimates of what I used.
Chicken Salad Sandwich:
Bread or Rolls of choice (I used a jalapeno cheddar bread but I think a traditional sandwich roll would have been better)
Canned Chicken (2 cans or the equivalent in fresh chicken)
Carrots (I used about half a bag of baby carrots)
Celery (3 stalks)
Pickles (about 15 to 20 small burger/sandwich pickles)
Poppy Seed Dressing (to taste)
Black Pepper and Salt (to taste)
Onions (1/4 to 1/2 of a large onion)
Sliced Jalepenos (1/4 to 1/2 can or more depending on taste)
1 tomato sliced for a sandwich
1 avocado sliced for a sandwich
sprouts (to taste)
Place the pickles, carrots, celery, and canned chicken in a food processor and puree until all ingredients are chopped into small pieces. Put the ingredients into a bowl and mix them together. Then, add in the poppy seed dressing slowly, mixing as you pour it in. Taste the mixture every so often until the amount of dressing is to your liking. If you are putting jalapenos or onions into the mixture, make sure you put them into the food processor and then add them to the mixture in the bowl. Other ingredients can be added as well so go crazy! I didn’t include onions, tomatoes, avocados, or sprouts to mine, but I thought the extra veggies and textures would make the sandwich tastier. The original blend can be a bit bland for some so feel free to spice it up with other options. Cheese may even be a good addition! I hope you enjoy!
**Please note that canned chicken will make it taste more tuna-y than using real chicken**
Are you a tuna salad or a chicken salad person?