This classic chicken salad sandwich recipe is sure to become a family favorite! It’s easy, delicious, and perfect for a picnic!
Whether or not you have food allergies, when it’s time to go back to school, we all have the same question – what to pack in lunches?
For those of you with egg allergies, sometimes sandwiches can be a tough thing to make! You need to find an egg free mayonnaise that’s safe for you, and you need to find a suitable bread as well.
This classic chicken salad sandwich recipe is so delicious, and it’s easily made with egg free mayo and gluten free and egg free bread. Everyone loves this tasty chicken salad.
I’ve always loved chicken salad, but my son wasn’t always a big fan. It wasn’t until my friend suggested finely chopping the chicken in the food processor that he became a huge lover of chicken salad.
Chopping the chicken in a food processor results in a wonderful texture for this chicken salad. There aren’t any large chunks, so it’s easy to spread on sandwiches or crackers.
If you don’t have a food processor, you can finely shred the chicken with a knife and fork, but it will take longer.
How to make chicken salad:
- Boil some chicken breasts and let them cool. Place in the food processor.
- Pulse a few times to finely chop the chicken.
- Add the mayonnaise, salt, pepper, and dill, and stir well.
Should you use boiled or baked chicken breasts for chicken salad?
Either will work! I find that boiling the chicken results in chicken that is more tender. But if you boil OR bake chicken for too long, it will be tough. Just avoid overcooking the chicken and you should be fine.
This chicken salad sandwich recipe is:
- dairy free, egg free, and gluten free
- perfect for packing in lunches
- delicious when spread on gluten free crackers
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Classic Chicken Salad Sandwich Recipe.
These classic chicken salad sandwiches are the perfect lunchtime staple! This easy recipe is kid friendly and so tasty.
- 1 pound boneless, skinless chicken breasts
- 2/3 cup egg free mayonnaise
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1 1/2 teaspoons dill
- 8 slices gluten free bread
Place the chicken breasts in a pot of water. Bring to a boil, then reduce heat to medium. Cook until chicken is no longer pink, and reaches an internal temperature of 170 degrees. This will take about 18-20 minutes.
Place the cooked chicken breasts on a plate to cool. Slice each one in half to speed up the cooling process.
Put the cooled, cooked chicken breasts in the food processor. Pulse a few times until the chicken is finely chopped. Don't overdo it, you don't want a chicken paste.
Add the mayonnaise, salt, pepper, and dill. Stir.
Toast the gluten free bread.
Spread the chicken salad on 4 pieces of bread, and top with the other slices. You can add tomato slices and lettuce if desired.
If you aren't on an egg free diet, use your regular mayonnaise.
You can use any type of bread that suits your dietary needs.
This chicken salad will keep in the refrigerator for three days.