Quick Chicken Salad Sandwich
Creamy, budget-friendly sandwich ready in 15 minutes
KEY INFO
Total Cost: $7-10 for entire meal
Cost Per Portion: $1.75-$2.50
Ingredient Cost Breakdown (per serving):
- Rotisserie chicken (1/4 chicken): $1.25
- Bread (2 slices): $0.30
- Mayonnaise + sour cream: $0.30
- Celery, onion, grapes, nuts: $0.40
- Optional lettuce, cheese: $0.10-$0.30
Prep Time: 10 minutes
Cook Time: 0 minutes (using cooked chicken)
Total Time: 15 minutes
Servings: 4
Difficulty: Easy
Dietary Information:
- Contains eggs (mayo), nuts (optional), dairy (sour cream)
- Gluten-free: Use GF bread or lettuce wraps
- Dairy-free: Skip sour cream, use only mayo
- Price Level: Inexpensive (under $2.50 per portion)
EQUIPMENT NEEDED
Essential Tools:
- Large mixing bowl
- Chef’s knife
- Cutting board
- Mixing spoon
Budget-Friendly Alternatives:
- Use clean hands for shredding chicken
- Two forks work instead of a knife for shredding
- Any large bowl works for mixing
INGREDIENTS
Listed in order of use – serves 4
Main Components:
- 2 cups cooked chicken, shredded (500g) [rotisserie, leftover, or canned]
- 1/2 cup mayonnaise (120ml) [use half light mayo or Greek yogurt for lighter version]
- 1/2 cup sour cream (120ml) [or plain Greek yogurt]
- 2-3 celery stalks, finely chopped [adds essential crunch]
- 3 green onions, chopped [or 1/4 cup diced red onion]
- 1 cup red grapes, halved (150g) [or diced apple, dried cranberries]
- 1/2 cup chopped pecans (60g) [walnuts work too, omit for budget]
- 8 slices bread [any type you prefer]
Seasonings:
- 1 tablespoon fresh lemon juice (15ml)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Dijon mustard
- 1 tablespoon sugar (optional)
Optional Add-ins:
- Lettuce leaves
- Sliced tomatoes
- Fresh herbs like dill or parsley
METHOD
1. Create your dressing base
Combine mayonnaise, sour cream, lemon juice, mustard, salt, pepper, and sugar in your large mixing bowl. Whisk until completely smooth and creamy.
2. Prep your chicken
If using rotisserie chicken, remove skin and shred meat into bite-sized pieces.
Pro tip: Don’t make the pieces too small – you want some texture in every bite.
3. Add the crunch elements
Fold in chopped celery, green onions, halved grapes, and pecans. Mix gently to avoid crushing the grapes.
4. Combine everything
Add shredded chicken to the bowl. Stir until every piece is evenly coated with the creamy dressing.
5. Taste and adjust
This step is crucial: Taste your chicken salad and adjust seasoning. Add more salt if it tastes flat, more lemon juice for brightness, or more mayo if it seems dry.
6. Let it rest
Allow flavors to meld for 5 minutes while you prep your bread.
7. Toast your bread (optional but recommended)
Lightly toast bread slices until golden – this prevents soggy sandwiches.
8. Assemble your sandwiches
Place lettuce on bottom slice of bread. Add generous scoop of chicken salad (about 1/2 cup per sandwich). Top with second bread slice and gently press together.
CRUCIAL TIPS
Money-Saving Strategies:
- Buy rotisserie chicken on markdown and freeze portions
- Use leftover roasted chicken or turkey
- Canned chicken works in a pinch (drain well)
- Skip nuts and grapes if budget is tight – celery and onion provide plenty of flavor
Success Secrets:
- Add dressing gradually – you can always add more, but you can’t take it back
- Don’t overmix – gentle folding keeps chicken from becoming mushy
- Taste as you go – every rotisserie chicken has different salt levels
STORAGE AND SCALING
Storage Instructions:
- Store chicken salad separately from bread in airtight container
- Keeps 3-4 days refrigerated
- Pack components separately for meal prep to avoid soggy sandwiches
Scaling Tips:
- Recipe doubles easily for meal prep or crowds
- Add dressing gradually when scaling up – larger batches need less dressing per serving
- Make base recipe first time to understand your preferred consistency
Common Mistakes to Avoid:
- Don’t use warm chicken – it wilts other ingredients
- Avoid over-chopping ingredients – texture is key
- Don’t assemble sandwiches too far ahead – they get soggy
VARIATIONS THAT WORK
Curry Chicken Salad:
Add 1 teaspoon curry powder and swap grapes for diced apple.
Lighter Version:
Replace half the mayo with Greek yogurt and add extra vegetables like diced bell pepper.
Low-Carb Option:
Serve in lettuce cups or hollowed tomatoes instead of bread.
Southwestern Style:
Add cumin, lime juice, and diced jalapeños.
This chicken salad sandwich proves that the best comfort food doesn’t have to break your budget. I’ve been making versions of this recipe for years, and it never fails to satisfy my family while keeping grocery costs reasonable.
The beauty lies in its flexibility – when money’s tight, I skip the grapes and nuts. When I want to feel fancy, I add fresh herbs from my garden.
At under $2.50 per serving, this beats any deli sandwich while giving you complete control over ingredients and freshness. Make a batch on Sunday, and you’ve got quick lunches sorted for half the week.
Your wallet will thank you, and so will anyone lucky enough to share these sandwiches with you.
