Chicken Sandwich Spread With Variations

Chicken Sandwich Spread
Chicken Sandwich Spread. Greg Nicholas/ E+/Getty Images
  • 10 mins
  • Prep: 10 mins,
  • Cook: 0 mins
  • Yield: 4 Sandwiches (4 servings)
Ratings (11)

These chicken sandwiches are great for lunch, a sandwich supper, or make the filling and spread it on small rolls or buns for a party or gathering.

I often use a store-bought rotisserie chicken to make chicken salad for lunches or sandwiches. Poached chicken breasts are also excellent for chicken salads and sandwiches. See how to poach chicken breasts, below, and be sure to take a look at the many variations and add-in ideas. 

If you prefer a chunkier spread for sandwiches or for serving on salad greens, cut the chicken and any vegetables you add into larger pieces.

What You'll Need

  • 1 1/2 to 2 cups chicken (minced cooked)
  • 1/4 to 1/3 cup mayonnaise (or to moisten)
  • Optional: Salt and black pepper (to taste)
  • Optional: Cayenne (to taste)
  • Optional: Garlic (to taste)
  • Optional: Onion powder (to taste)

How to Make It

In a bowl combine the minced or diced cooked chicken, mayonnaise to moisten, and salt and pepper, to taste.  Jazz it up with a no-salt herb blend, a little garlic or onion powder, or a dash of cayenne pepper.

Variations

  • Add 1/2 cup minced celery and 1 tablespoon minced green onion along with the chicken.
  • Add 1/2 cup minced ham and 1 teaspoon prepared mustard.
  • Add 1/4 to 1/2 cup crisp cooked crumbled bacon.
  • Add 1/2 cup chopped toasted almonds and 1 teaspoon curry powder.
  • Add 1/2 cup chopped water chestnuts and 2 tablespoons low sodium soy sauce.
  • Add 2 tablespoons minced fresh parsley and 1 teaspoon minced onion.
  • Add 3 tablespoon minced celery and 1 teaspoon dried tarragon (or 1 tablespoon minced fresh tarragon).
  • Before adding the salt and pepper, add 1/3 cup of chopped toasted pecans and 1 teaspoon of Creole or Cajun seasoning. Taste and add salt and freshly ground black pepper, as needed.

How to Quickly Poach Chicken Breasts

Place 2 to 4 boneless chicken breasts in a saucepan with about 1/2 teaspoon of salt. Add a bay leaf and a sliced clove of garlic, if desired. Cover the chicken with water and bring it to a boil over medium-high heat. Reduce the heat to low, cover the pan, and simmer for about 10 minutes, or until the chicken registers at least 165° F (74° C)  on an instant-read thermometer. Chicken breasts can be dry if overcooked, so start checking right around the 9-minute mark.

Remove the chicken and dice. Save the broth and refrigerate or freeze it to use for soup or another recipe. 

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