“Better than Deli” Chicken Salad Sandwich | Quick & EASY Recipe

This chicken salad sandwich is what good eating is all about. We’re talking a ton of great flavors, simple everyday ingredients, and all done in under 30 minutes. Serve it next to a handful of chips and a couple of ice-cold beers or some chilled club soda for the best moment in your day.

To make this recipe, I used a boneless chicken breast. You can also use a boneless chicken thigh if you prefer. Either way, I used two forks to gently shred the chicken once it was cooked. You can also finely chop it or add it to a food processor and lightly chop it.

As for the bread, I used multigrain sandwich bread. Any other type of bread can be used here. Just make sure to lightly toast it. That way, once you add the ingredients in there, it doesn’t get mushy and break apart.

TIPS & TRICKS to Make this Recipe: You can make the chicken salad ahead of time. As it will hold for up to 3 to 4 days in the fridge in an airtight container. As for the water you cook the chicken in, just run it through a fine sieve and into a pitcher, and use it as a simple broth for future recipes.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN OLIVE OIL

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Watch the Video Below on How to Make this
“Better than Deli” Chicken Salad Sandwich

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"Better than Deli" Chicken Salad Sandwich

Course Main Course

Prep Time 10 minutes

Cook Time 20 minutes

Servings 3 sandwiches

Calories 334 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1 boneless chicken breast 10 oz / 300 grams
• 4 cloves garlic (skins on and lightly mashed)
• 2 bay leaves
• 8 peppercorns
• 1/4 cup low fat mayonnaise 60 grams
• 1/4 cup low fat plain Greek yogurt 60 grams
• 2 tsp Dijon mustard 10 grams
• 1/3 cup chopped red onion 50 grams
• 1/4 cup chopped celery 25 grams
• 1 clove garlic (finely grated)
• 1/4 cup chopped dill pickles 35 grams
• 2 tbsp chopped chives 5 grams
• 2 tsp lemon juice 10 ml
• 1 large tomato (thinly sliced)
• handful iceberg lettuce (finely chopped)
• 6 slices multi-grain sandwich bread
• sea salt & black pepper

Instructions

1. Add the chicken breast into a saucepan, along with the lightly mashed garlic, bay leaves, and peppercorns, then fill with water to about 1 inch (2.50 cm) above the chicken, season generously with salt, and heat with a high heat

2. Once it comes to a boil, place a lid on the pan and lower to a low-medium heat, simmer for 10 to 15 minutes or until the chicken is fully cooked through (internal temperature of at least 165 F - 74 C), then remove the chicken breast and transfer to a cutting board

3. After 2 to 3 minutes, using 2 forks, gently shred the chicken

4. Add the mayonnaise into a large bowl, along with the Greek yogurt, Dijon mustard, chopped red onion, chopped celery, grated garlic, chopped dill pickles, and chopped chives, then add in the shredded chicken, lemon juice, and season with salt & pepper, mix together until well mixed

5. Lightly toast the slices of sandwich bread

6. To assemble the sandwiches, add two slices of tomato over the bottom slice, top off with a generous portion of the chicken salad, add some chopped lettuce, and add another slice of toast, enjoy!

Nutrition Facts

"Better than Deli" Chicken Salad Sandwich

Amount Per Serving

Calories 334 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 2g13%

Trans Fat 0.02g

Polyunsaturated Fat 4g

Monounsaturated Fat 2g

Cholesterol 65mg22%

Sodium 515mg22%

Potassium 719mg21%

Carbohydrates 32g11%

Fiber 5g21%

Sugar 7g8%

Protein 30g60%

Vitamin A 709IU14%

Vitamin C 14mg17%

Calcium 145mg15%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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