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chicken salad sandwich on gingham blanket with strawberries
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🐓 Rotisserie Chicken Salad Sandwich Recipe

Craving the perfect picnic food for this warmer weather? Our no-cook, Rotisserie Chicken Salad Sandwich is delicious, light and soooo easy.
Course Dinner, Lunch, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 4
Calories 499.1kcal
Author Marcie & Julie

Ingredients

  • 2 cups chicken pre-cooked & shredded
  • ¾ cup red grapes halved
  • 3 stalks celery chopped
  • 2 Tablespoons pumpkin seeds
  • 2 Tablespoons almond slivers
  • ½ cup mayo
  • ¼ - ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 slices bread your choice

Instructions

  • Mix all ingredients (except bread) together in large bowl.
  • Spread chicken salad mix over bread to make sandwiches.

Notes

    • Note on time: this recipe takes 15 minutes, but does not include the time it takes to remove and shred the chicken meat.
    • Feel free to make ahead because the salad keeps well in the fridge. Then it'll be ready when you're hungry!
    • Pull chicken off the bones while the chicken is still warm. It's way harder to get the chicken off the carcass when it's cold.
    • When making the salad, start with less mayo and taste-test. You can always add more later.
    • Make the chicken salad lighter by swapping ½ of the mayo for (low-fat) greek yogurt or sour cream. 

Nutrition

Serving: 1 sandwich | Calories: 499.1kcal | Carbohydrates: 32g | Protein: 26.1g | Fat: 29.9g | Saturated Fat: 4.8g | Polyunsaturated Fat: 15.4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 59.8mg | Sodium: 977.8mg | Potassium: 634mg | Fiber: 5.1g | Sugar: 7.7g | Vitamin A: 197.3IU | Vitamin C: 2.8mg | Calcium: 128.7mg | Iron: 2.6mg