Chicken Salad Sandwiches

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Chicken Salad Sandwiches


I don’t know why, but I’ve always thought of chicken salad as food associated with grandmas. Anybody else feel that way? I think that strange feeling comes from going to cousins wedding and baby showers as a youth. (My mom was the baby of her family by 10+ years, so I have cousins old enough to be my mom.)

We would travel a long way to go to a church and sit around in a circle oohing and aahing over small pieces of clothing and blenders. I just did not understand it. And there was always chicken salad sandwiches. The bread might have been different varieties; dollar rolls, croissants, pitas. But the chicken salad was ubiquitous.

I think the first time I ever made chicken salad was for a shower as well. And my feelings about chicken salad being “grandma food” were solidified when my Grandma came and told me how she had enjoyed the chicken salad more than anything else in the spread.

You can use cubed cooked chicken breasts, shredded roasted chicken or what I have discovered works well, canned chicken. I never would have ever thought of using canned chicken in anything, ever. But I happened to have some canned chicken in my food storage and needed a way to use it and I decided to give it a try.  It really isn’t bad. And it is awfully convenient.

Yet again, during the hot summer months when I avoid turning on my oven like I avoid poking myself in the eye, this is a fantastic recipe. And surprise! you can eat it even if you aren’t at a shower and you don’t even have to invite your grandma. (Although you could always drop of an extra sandwich to her, if you want to score some brownie points.)

And Happy Birthday Melanie!

Chicken Salad Sandwiches

Rating: 51

Prep Time: 30 minutes

Total Time: 1 hour

Yield: 6 large sandwiches, 8-10 small sandwiches

Chicken Salad Sandwiches


  • 1/2 cup mayonnaise
  • 1/2 teaspoon salt
  • 1/4 teaspoon sage (optional)
  • 1/4 teaspoon thyme
  • 1/4 teaspoon onion powder
  • 1/3 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 3 cups diced cooked chicken or 2 12 ounce cans chicken
  • 1/2 cup finely chopped celery
  • 1/2 cup chopped green onion
  • 1 8 ounce can water chestnuts chopped
  • 1 1/2 cups halved seedless grapes
  • 6 large or 8 small croissants, split


  1. Mix mayonnaise, spices/herbs and lemon juice well.
  2. Gently mix together in a mixing bowl chicken, celery, green onions, water chestnuts and dressing until well combined.
  3. Let sit for at least 30 minutes.
  4. Just prior to serving fold in grapes and put into croissants.

Recipe Source: Adapted from Allrecipes Carol’s Chicken Salad




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