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Updated Chicken Salad Sandwich

  • zomo Mar 26, 2007 08:57 AM
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Does anyone have any ideas for an updated chicken salad sandwich? I'd like to make something very unique, but delicious.

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  1. Do you like curry? I make a curry chicken salad sandwich with halved grapes and toasted sliced almonds. Heat the curry powder slightly so it's not raw tasting and mix with mayo and yogurt. Add green onion if you like. Also a little grated orange peel and ginger if you have some on hand. Very good.

    2 Replies
    1. re: Glencora

      Thanks for the reply, Glencora.

      I like the idea of the orange peel and ginger!

      1. re: Glencora

        On a similar vein, I mix the mayo/yogurt with curry and a little mango chutney. Toss with chicken, celery, a little onion, dried cranberries and pistachios.

      2. This chicken salad with grapes and walnuts is good:

        http://www.epicurious.com/recipes/rec...

        Also, this recipe is for curried turkey salad, but I've made it with chicken and it's really good:

        http://www.epicurious.com/recipes/rec...

        1. Thinly sliced chicken, peach preserves and brie.

          1. I don't know if this is unique but it is delicious with or w/o the bread: chicken/chopped celery/chopped shallot/toasted pecans/dried cranberries/mayo.

            1 Reply
            1. re: efdee

              I do something very similar... white chicken, chopped celery, dried cranberries, pecans, apple cider vinegar, honey, and poppy seeds, S &P.

            2. I made a really good one last night, mayo, dijon, celery, chives and sliced granny smith apples. I am not that familiar with chicken salad though, so I don't know howunique it would be.

              Katerina
              http://dailyunadventures.com

              1. how about an asian style chicken salad sandwich? a vietnamese dressing (fish sauce, sugar, lime juice, garlice) or with peanut sauce? I like these in wraps

                1. This is only an ingredient list because I make my chicken salad by guesstimation of amounts.

                  a small onion, diced or sliced scallions
                  a couple of celery stalks, diced
                  1/2 a green bell pepper, diced
                  1 or 2 jalapeno chiles, diced (optional for tender tongues)
                  stuffed olives, chopped
                  about a Tbs. of capers, chopped with olives
                  add the chopped chicken
                  a few dashes of liquid smoke (optional)
                  add just enough mayonnaise to make it spreadable

                  Slather the chicken salad on a slice of good seeded rye bread, top with romaine lettuce, and top with another slice of rye.

                  1. This is not radically unique, but it is my main recipe and is really, really good. You can grill the chicken on a grill pan if need be, but this recipe works best if the chicken is grilled outdoors. All measurements are just guidelines, I never measure when I do it, just chop and toss and taste. If I am grilling out, I usually grill some chicken along with whatever else I am grilling to make this salad.

                    GRILLED CHICKEN SALAD

                    Marinate 4 chicken breasts (boneless, skinless) in olive oil, salt and pepper, juice of one lemon, and thyme, overnight or for a couple of hours. Grill the chicken, let cool, then dice into bite-sized chunks.

                    Toss the chicken with:

                    1/4 lb SMOKED Gouda cheese, diced (this really makes the recipe)
                    2 ribs celery, with leaves, chopped
                    1 small sweet onion, chopped
                    Toasted walnut pieces
                    Red Seedless grapes, halved
                    Mayonnaise (I go light on the mayo)
                    Zest of one lemon

                    Let the salad sit for an hour or so, it gets better with age.

                    2 Replies
                    1. re: Tom P

                      Cook your seasoned boneless chicken breast covered with heavy cream in a 350 degree oven for 45 minutes...Cool in the cream...When cool, get chicken out, discard the cream, and tear into nice size pieces...not too small...Combine with lots of fresh lemon juice, lemon peel ( minced ) roasted walnuts, curry, fresh tarragon, Hellmann's Mayo, and spices to taste...Refrigerate at least 4-6 hours...

                      1. re: jinet12

                        Yay! I'm going to try this one today. I have a little half-and-half and a lot of whole milk. Could I cook the chicken in a mixture of those two? hmmmm....

                    2. When I make it from scratch it goes a little something like this:

                      Poach or boil a chicken breast.
                      When it is cooked I shred it to bits using two forks.
                      I do this in advance and have the shredded chicken to use in other things too like taquitos, ect.

                      Then I add:
                      Mayo
                      pepper

                      finely chopped capers
                      mustard (dijon or grainy)
                      salt to taste if necessary, the capers usually make it salty enough

                      Depending what on what I have on hand, I somethime add:
                      Sundried tomato pesto
                      cilantro or dill

                      Perfect inside croissant!