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simple chicken salad sandwich recipe

Classic Chicken Salad Sandwich Recipe.

Kelly Roenicke
These classic chicken salad sandwiches are the perfect lunchtime staple! This easy recipe is kid friendly and so tasty.
5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Entree
Cuisine Dairy Free, gluten free
Servings 4
Calories 560 kcal

Ingredients
 
 

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

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.
If you can't eat onion, you can leave it out. Feel free to use celery or some fresh herbs instead.
This chicken salad will keep in the refrigerator for three days.

Nutrition

Calories: 560kcalCarbohydrates: 34gProtein: 27gFat: 31gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 85mgSodium: 723mgPotassium: 437mgFiber: 2gSugar: 5gVitamin A: 189IUVitamin C: 2mgCalcium: 85mgIron: 1mg
Keyword easy, school lunch recipes
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