Back when I was a kid, my mom used to make chicken salad sandwich “rolls” for my school lunches. And oh boy did I love them. Over the years I have tried to make a lot of different chicken salad recipes. Some use nuts and dried fruit like cranberries (which I omit), some are more deli-style and have lots of mayo (too fatty for my taste). I’m not happy unless I make it myself. And this weekend, tah-dah! I think I finally found the perfect mix between health and taste. Here it is:
Rotisserie Chicken Salad for Sandwiches
- 1-2 cups of cubed or shredded rotisserie chicken (rotisserie chicken is important! Do not use canned chicken or leftover grilled chicken breast… it’s just not the same).
- 1/2 celery stalk, sliced
- 2 tbsp. mayo
- 2 tbsp. plain Greek yogurt (preferably full fat)
- 2 tsp. relish
- 2 tsp. Dijon mustard (old-fashioned works too)
- Dash of celery seed
- Salt & pepper to taste
Mix everything together, making sure the chicken and celery are well coated with the creamy ingredients. Then spoon the salad onto your favorite bread (I suggest rye bread if you like deli sandwiches. When I’m out, I just use whole wheat bread) and enjoy!
I usually have raw veggies and hummus or fresh fruit to go with my chicken salad sandwich and make a balanced meal. Such a healthy, satisfying lunch.