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+ servings
Chicken sandwiches

Chicken sandwiches

Delicious chicken sandwiches made with shredded chicken, creamy sauce, and nuts. Perfect for gatherings, picnics, or lunch boxes.
Prep Time 15 minutes
Total Time 15 minutes
Course Finger Food, lunch, Party Food, Picnic
Cuisine Western
Servings 10 sandwiches
Calories 400 kcal

Equipment

  • Stand Mixer

Ingredients
  

Filling

  • 500 g cooked chicken meat from large roast chicken Note 1
  • 1 stem celery sliced 3mm thick, diced into pieces
  • 1 stem green onion finely sliced
  • ¾ cup walnuts roughly chopped
  • 3 tablespoon finely chopped cornichon or dill pickle
  • 1 ½ tablespoon finely chopped dill Note 3

Sauce

  • cup whole egg mayonnaise S&W best in Aus, Note 4
  • cup sour cream sub full fat yogurt
  • 2 teaspoon Dijon mustard
  • 1 ½ tablespoon lemon juice sub white wine or cider vinegar
  • ½ teaspoon onion powder or more garlic powder
  • ¼ teaspoon garlic powder or more onion powder
  • ¾ teaspoon cooking or kosher salt
  • ¼ teaspoon black pepper

Sandwiches

  • Salted butter for spreading on bread
  • 20 slices white sandwich bread day-old, or more slices for less filling

Instructions
 

Preparation

  • Shred the chicken as finely as you can using a stand-mixer or other methods.
  • Mix the Sauce ingredients in a bowl until smooth.
  • Pour Sauce over the chicken and stir in remaining Filling ingredients until combined.
  • Spread butter on bread and fill with the chicken mixture.
  • Optional: Remove crusts and cut sandwiches in half for a gourmet experience.
  • Serve on platters with green fluffage, if desired!

Notes

Storage: Keeps for 3 days in the fridge, assembled or filling only. Flavour improves overnight.

Nutrition

Serving: 1sandwichCalories: 400kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 600mgPotassium: 350mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg
Keyword chicken, chicken sandwich, gourmet, lunch, picnic, sandwich
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