Description
A delicious and creamy chicken salad served in a sandwich form, perfect for lunch or a light dinner.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded or diced
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 small red onion, finely chopped
- 1 celery stalk, finely chopped
- 1/2 cup carrot, grated
- Salt and pepper to taste
- Whole wheat or white sandwich bread
- Fresh lettuce leaves
- Toothpicks for serving
Instructions
- Prepare the Chicken: Cook the chicken breast until tender. You can boil, grill, or use leftover roasted chicken. Allow it to cool, then shred or dice into small pieces.
- Mix the Dressing: In a bowl, combine the mayonnaise and sour cream. Mix until well combined.
- Assemble the Salad: Add the cooked chicken to the dressing mixture. Stir in the chopped red onion, celery, and grated carrot. Season with salt and pepper to taste. Mix everything thoroughly until the chicken is well coated.
- Prepare the Sandwiches: Lay out slices of bread on a clean surface. Spread a generous amount of the chicken salad onto half of the bread slices. Top with a lettuce leaf. Cover with the other half of the bread slices.
- Cut and Serve: Cut each sandwich into quarters for smaller servings. Secure each mini sandwich with a toothpick and a small piece of lettuce for garnish.
Notes
- For extra flavor, add a teaspoon of Dijon mustard or a splash of lemon juice to the dressing.
- Use a variety of bread types, such as multigrain or baguette, for added texture and taste.
- Make the chicken salad a day in advance to allow the flavors to meld together.
- For a lighter version, substitute Greek yogurt for mayonnaise.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Sandwiches
- Method: No-cook and cook
- Cuisine: American
Nutrition
- Serving Size: 1 mini sandwich
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg