This classic chicken salad sandwich recipe is sure to become a family favorite! This creamy chicken salad is dairy free, egg free, and so delicious. Put it on your favorite bread, serve over lettuce, or as a spread for crackers.
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.
Recipes like this chicken avocado pasta salad and this chicken pineapple salad are lunchtime staples in my family. Both are delicious allergy friendly lunch options! If you’re looking for other ideas, visit my collection of dairy free, gluten free lunch recipes.
This classic chicken salad sandwich recipe is so tasty, and it’s one of our very favorite things to make for lunch or a snack. This is easily made with egg free mayo and gluten free and egg free bread. I think you’re going to love this simple recipe.
Ingredient Notes
- Chicken – 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. When we grill chicken, sometimes we make extra and use it for chicken salad the next day. I do like the flavor of grilled chicken in this recipe – it’s a nice change.
- Mayo – Use whatever brand of mayonnaise that you like. If you’re looking for an egg free mayonnaise, try Earth Balance Mindful Mayo.
- Gluten Free Bread – There are so many brands of gluten free bread out there these days! You will need to research brands and find the one that you like that suits your dietary needs. Little Northern Bakehouse is a gluten free bread that’s also free of the top 9 allergens. I can find this brand at Whole Foods as well as on Amazon.
Special Equipment
Using a food processor for this chicken salad results in a very nice, spreadable texture. I’ve always loved chicken salad, but my son wasn’t always a big fan. Once my friend suggested finely chopping the chicken in the food processor, he really started to enjoy chicken salad.
When you use the food processor to make this, 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.
Step by Step Instructions
- 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.
Substitutions
If you can’t eat onions, you can use chives if you like, or any other fresh herbs. Some cilantro, basil, or extra dill will give this recipe a nice, fresh flavor.
You could also add some celery to this salad if you like.
If you can’t find a gluten free bread that works for your dietary needs, try serving this with crackers or in lettuce wraps.
Disclosure: This post contains affiliate links.
Recipe
Classic Chicken Salad Sandwich Recipe.
Ingredients
- 1 pound boneless, skinless chicken breasts
- â…“ cup sweet onion
- â…” cup egg free mayonnaise
- ¼ teaspoon pepper
- ¼ teaspoon salt
- 1 ½ teaspoons dill
- 8 slices gluten free bread
Instructions
- 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 F. 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, along with the onion. 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.
Notes
Nutrition
This post was originally published in October 2018. It has been updated.
Darryl
Simple and delicious