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Home Finger Food

Chicken sandwiches – gatherings, picnics, lunches!

By:Nagi
Published:3 Dec '22Updated:11 Feb '23
180 Comments
Recipe v Video v Dozer v

Never underestimate the power of great chicken sandwiches! Excellent platter for gatherings, picnics and work lunches. My secrets? Fresh dill, a handful of walnuts and shred the chicken really finely using a stand-mixer or electric beater. Yes, really.

Chicken sandwiches ready to eat

Chicken sandwiches

If you’ve ever wondered why those chicken sandwiches from “that gourmet deli” are so coveted and command such high prices, the answer lies not just in the secret mix of ingredients for the filling but also in the texture of the chicken.

“It’s so soft and just melts in your mouth!“, friends have observed.

The secret? Shredding the chicken super, super finely, until it’s basically crumbly, using a stand-mixer. This makes the chicken sandwich filling soft and creamy because you don’t have chewy chunks of chicken in it.

No stand-mixer? No worries! Use a hand-held beater or a little patience and your hands. 🙂

Shredded chicken for Chicken sandwiches
A stand mixer or hand-held beater is the fastest way to shred chicken super finely to make a melt-in-your-mouth chicken sandwich filling, just like the ones from gourmet delis!

Mayonnaise plus sour cream

And the second secret of course is the sauce! You want it to have plenty of creamy sauce but not be too oily and weighed down with mayonnaise. My trick is to use both mayonnaise (for flavour and richness) and sour cream (for creamy goodness with less oil).

Secret sauce for Chicken sandwiches
Chicken sandwich filling

Hand holding Chicken sandwich
That’s a mojito I’m clutching in my other hand.

Ingredients in Chicken Sandwich Filling

Here’s what goes in my chicken sandwiches. And before you say it, let me acknowledge that I left out the most obvious ingredient for sandwiches – BREAD! 😂

Ingredients for chicken sandwiches
  1. Chicken – I use store bought chicken for ease. Bonus: The flesh is seasoned all the way through.

    Homemade roast chicken – If you’re a better person than me, make your own brined roast chicken (the brine will infuse the flesh with salt like store bought rotisserie chicken).

    Chicken breast – I prefer to use a whole chicken so you get a good blend of white meat (breast, lean) and dark meat (thigh, leg, wings – juicier and more flavour). But if you prefer to use just chicken breast, use my Foolproof Poached Chicken Breast (guarantees juicy breast) and toss the shredded chicken with 1 teaspoon of salt before mixing the sauce through.

  2. The bread (which I forgot to picture!) – The traditional bread is soft white sandwich bread. For fellow Australians – hot tip: Bakers Delight. The white sandwich bread, standard slice, is best for finger sandwiches. Soft but not sooooo soft that the filling squishes the bread.

    And of course, the bread of choice is not set in stone so feel free to use whatever bread you want!

  3. Mayonnaise – I always use whole egg mayonnaise which is creamier, smoother and has better flavour than mayonnaise that is not labelled “whole egg”. The reason is because whole-egg mayonnaise has more egg in it.

    My favourite mayonnaise brand is S&W, followed by Kewpie. Hellman’s is good too albeit a little sweeter. I find other brands (especially non whole-egg mayonnaise) too sweet and/or too vinegary and/or lacking in (good) flavour. I live in Sydney, Australia, and you can get all these brands at everyday large grocery stores.

  4. Sour cream – Secret ingredient! Using this means we can have plenty of tasty sauce in our chicken sandwich filling without it being overly greasy from using just mayonnaise. Yogurt can also be used but sour cream is my preference because it’s creamier.

  5. Walnuts – The classic nut addition in “gourmet deli-style” chicken sandwiches. I think part of the appeal, other than the hint of nutty flavour, is that it adds a bit of much needed texture in the otherwise very creamy filling.

    Best substitute – cashews, macadamia nuts or pecans. Else, leave it out.

  6. Fresh dill – Another ingredient that makes this “gourmet deli-style”! Lovely hint of fresh flavour. No other herb will provide the same flavour so if you don’t have it / like it, just leave it out. (Parsley can be used for a bit of green colour but won’t add flavour).

  7. Pickles – For the most subtle touch of tang in the filling. Use your favourite pickles. You could even substitute with capers.

  8. Celery and green onion – Adds background freshness in the filling and the celery also adds texture. While green onion could be substituted with red onion or eschalots (French onions / US: shallots), don’t skip the celery! It really makes a difference.

  9. Onion, garlic, salt, pepper – The seasonings for the sauce. I use onion and garlic powder rather than fresh because they have a smooth earthy flavour which is what I’m after for the sauce.

  10. Lemon juice – For a touch of freshness in the sauce. Substitute with vinegar.

  11. Dijon mustard – More flavour!


How to make deli-style chicken sandwiches

Nothing ground-breaking here. The only trick is shredding the chicken as finely as you can. The finer it’s shredded, the creamier the chicken filling which is what sets deli-style chicken sandwiches apart from the rest!

As I mentioned earlier, a stand-mixer will make short work of this. Hand-held beater also works. Else, your hands and some patience!

How to make Chicken sandwiches
  1. Remove flesh off the chicken and remove the skin. (No prizes for guessing where all the chicken skin goes around here. You’ll see in the recipe video!)

  2. Shred the chicken as finely as you can. It takes about 1 minute on medium speed using a stand-mixer using the paddle attachment (not whisk, it gets all caught up in the wires). A hand-held beater will also work but will take a bit longer. Else, use your hands.

  3. Mix sauce ingredients in a bowl until smooth. Use a whisk, if needed.

  4. Pour sauce over the chicken with remaining Filling ingredients (walnuts, celery, green onion, pickle, dill) and mix until combined.

    At this stage, you should sneak in a taste test and marvel at how soft and creamy the chicken sandwich filling is!

Chicken sandwich filling
When you shred the chicken finely, it makes the chicken filling really soft and creamy – just like the chicken sandwiches you get from gourmet delis!
How to make Chicken sandwiches
  1. Butter the bread. This not only provides extra flavour but a protection barrier so the sauce of the chicken filling doesn’t soak into the bread.

  2. Spread the filling on the bread, from edge to edge.

  3. Cut off crusts – I typically don’t cut the crust off sandwiches but for chicken sandwiches, I do if I’m making them for other people. Partly so they look neat – think High-Tea finger sandwich style – and also because then you get the full effect of the soft creamy chicken filling with just soft white bread. No tough crust getting in the way of the eating experience!

    PS You know full well the crusts get eaten right? Plenty of chicken filling makes its way to the crust!

  4. Cut in half on the diagonal, or into rectangles, then line them upon a platter!

    TIP: If you want really neat edges, refrigerate the assembled sandwiches for at least 2 hours before slicing. This will make the filling firm up and makes it easier to cut neatly. I did not do this for the sandwiches pictured in this post. You know that patience is not my greatest virtue!

Platter of freshly made Chicken sandwiches

Close up of the best Chicken sandwiches

I love a good sandwich, and these Chicken Sandwiches rate very, very highly in my books. As a bonus, the filling keeps well for 3 days and the assembled sandwiches, while best made fresh, are still 90% as good the next day (the bread softens with time). In fact, the sandwiches in this post were my dinner and breakfast for 2 consecutive days – and I was very happy about it!

And as I mentioned in the opening, I’m sharing this recipe with holiday gatherings in mind. Take it to your office Christmas party. A picnic with friends. A day out at the beach.

Or, you could go really crazy and have them for lunch! 😱 Live life on the edge! – Nagi x

PS If you do make these for a gathering, tell me below if they were the first food to go! #NotCommpetitiveAtAll 🤭


Watch how to make it

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Close up of the best Chicken sandwiches

Chicken sandwiches

Author: Nagi
Prep: 15 minutes mins
Finger Food, Lunch, Party Food, picnic
Western
5 from 58 votes
Tap or hover to scale
Print
Recipe video above. The secret to the best chicken sandwiches like the ones you get from gourmet deli? Shred the chicken as finely as you can (stand-mixer is best!). Use mayo + sour cream so the sauce isn't too greasy. Plus a handful of walnuts!
Great platter food for gatherings, picnics and lunch boxes.
Makes 10 deli-style sandwiches, 8 very generously filled sandwiches, or 15 normal lunchbox sandwiches (Note 6).

Ingredients

Filling:

  • 500g/ 1 lb cooked chicken meat from 1 large store bought roast chicken (Note 1)
  • 1 celery stem , sliced 3mm/0.1″ thick then into 0.5cm/0.2″ pieces
  • 1 green onion stem , finely sliced
  • 3/4 cup walnuts , roughly chopped (Note 2)
  • 3 tbsp finely chopped cornichon/dill pickle
  • 1 1/2 tbsp finely chopped dill (Note 3)

Sauce:

  • 2/3 cup whole egg mayonnaise (S&W best in Aus, Note 4)
  • 2/3 cup sour cream (sub full fat yogurt)
  • 2 tsp Dijon mustard
  • 1 1/2 tbsp lemon juice (sub white wine or cider vinegar)
  • 1/2 tsp onion powder (or more garlic powder)
  • 1/4 tsp garlic powder (or more onion powder)
  • 3/4 tsp cooking/kosher salt
  • 1/4 tsp black pepper

Sandwiches:

  • Salted butter , for spreading on bread
  • 20 slices white sandwich bread, day-old, (or more slices for less filling) (Note 5)

Instructions

  • Shred the chicken as finely as you can. The best method is using a stand-mixer. Just put the meat in the bowl with the paddle attachment and mix on medium speed until it's really finely shredded (~ 1 minute). Else use a handheld beater or your hands.
  • Mix the Sauce ingredients in a bowl until smooth – use a whisk if needed.
  • Pour Sauce over the chicken. Add remaining Filling ingredients. Stir until combined.
  • Spread bread with butter. Spread with Filling (see below for amount).
  • Remove crusts if desired (for the authentic "gourmet" experience!) and cut in half. (Tip: For really neat cuts, refrigerate sandwiches before slicing so Filling firms up).
  • Serve on platters littered with green fluffage, if desired!

Filling quantities (Note 6)

  • Chicken filling per sandwich:
    – Deli standard (recommended): 100g / 1/2 cup (makes 10 sandwiches)
    – Very generous: 130g / 1/2 cup (makes 8)
    – Everyday lunchbox: 80g (1/3 cup) (makes 15).

Recipe Notes:

1. Chicken – It’s ok! You can use store bought roast chicken! Bonus: The flesh is seasoned all the way through. Make your own – use this Brined Roast Chicken.
If using homemade plain cooked chicken, toss 1 teaspoon extra salt through the shredded chicken. Use my Foolproof Poached Chicken Breast recipe. Cool, then roughly shred into large pieces with hands before blitzing in stand-mixer.
No scales? 500g/1 lb chicken once finely shredded is just shy of 4 cups, lightly packed (ie don’t jam it in to measure). 
2. Walnuts is the classic nut addition for “gourmet deli-style” chicken sandwiches and adds a touch of special. Love how it softens and melds into the filling. Best subs: cashews, macadamia nuts or pecans. Else, leave it out.
3. Dill is also another secret ingredient that makes these “gourmet deli-style”. No other herb will provide the same flavour so if you don’t have it / like it, just leave it out. (Parsley can be used for a bit of green colour but won’t add flavour).
4. Mayo – S&W is best in Australia. Kewpie is the next best, followed by Hellman’s. I find others too sweet, too vinegary – who me, fussy? 🙂
5. Bread – Hot tip for Aussies: Bakers Delight white sandwich bread sliced standard thickness (not extra thick) is best for softness but not so crazy soft it gets squished! Best to get it the day before so it’s not quite as soft, makes it easier to spread the chicken on it.
6. Filling amount – It’s a rich filling, don’t need to go crazy with it.
  • 1/2 cup (100g) per sandwich is generous and makes a filling sandwich, even for someone with a “robust” appetite like myself! Makes 10.
  • Normal lunchbox size sandwich – 1/3 cup (80g) is sufficient, makes 15.
  • Mega sandwich – pile on as much as you want!
7. Storage – Keeps for 3 days in the fridge, assembled or filling only. Filling flavour gets even better overnight!
Keywords: chicken sandwich
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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Hi, I'm Nagi!

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180 Comments

  1. Try Out says

    May 10, 2023 at 2:46 pm

    5 stars
    Great recipe. I’ll Try it at home

    Reply
  2. Deb Rogowski says

    April 23, 2023 at 12:49 pm

    5 stars
    Mmmmm….. fabulous for a gathering.
    Delicious filling.

    Reply
  3. Elena says

    April 15, 2023 at 3:49 pm

    5 stars
    I thought – how good could a sandwich possibly be? I WAS WRONG. THIS IS AMAZING. Light, creamy with crunches of texture and flavour but rich and filling. Definitely don’t miss out on some fresh dill. It makes a world of difference!

    Reply
  4. Wiw. says

    April 14, 2023 at 1:33 am

    5 stars
    I’ve hated chicken salad sandwiches my whole life until this one! OMG so tasty. I’m glad I added the dill it did add a unique flavor.

    Reply
  5. Elizabeth says

    April 3, 2023 at 12:11 pm

    5 stars
    These are spectacular! Hot tip I tossed the cut off crusts in olive oil salt pepper garlic powder and thyme and toasted in oven for about 15 mins and then used as breadsticks for Nagi’s baked brie. Winning.

    Reply
    • Deanna says

      June 30, 2023 at 6:12 pm

      Great use of crusts, and a spoon for the cheese, win-win😋

      Reply
  6. Brenda says

    March 31, 2023 at 1:11 am

    5 stars
    Absolutely delicious sandwiches. Would be perfect for an afternoon tea

    Reply
  7. Julie says

    March 30, 2023 at 12:40 pm

    5 stars
    Hi, my daughter made these lovely sandwiches last week for a party… sooo delicious. Is it possible to divide chicken mix up & store frozen in smaller quantities?

    Reply
    • GAYLE BARBOSA BOWERS says

      October 10, 2023 at 9:54 am

      5 stars
      I’d love to know as well. I just made a batch and it looks like more than hubby and me can eat over a few meals. Would love to be able to portion some for later.

      Reply
  8. Maryann Rimoin says

    March 27, 2023 at 9:33 pm

    I live alone. You did not include amounts of everything, for one person. (one sandwich). I am not great at figuring it out. Could you help me? Love to you & Dozer!

    Reply
  9. Louise says

    March 26, 2023 at 4:10 pm

    5 stars
    Wow!! I’ve never had this type of creamy “chicken salad” before (I’m Australian). When we made it with a warm takeaway chook yesterday it was okay, but after chilling in the fridge overnight it was amazing (cold in fresh sour dogh for breakfast, then in toasted sandwiches for lunch .. thank you so much, so easy (everything dumped in the thermomix)!!!

    Reply
  10. zidane says

    March 14, 2023 at 6:18 pm

    5 stars
    thank you for the recipe

    Reply
  11. SJam says

    March 12, 2023 at 2:50 am

    5 stars
    I adore this chicken salad sammich! When i’m not eating it, I’m thinking about eating it.

    Reply
  12. Julie Broughton says

    February 26, 2023 at 9:24 am

    Would these chicken sandwiches be okay to make ahead of time and freeze?

    Reply
  13. Karen says

    February 23, 2023 at 3:32 pm

    5 stars
    Hi Nagi, your chicken sandwiches look delish, however are you happy to please also add the nutritional value including calories?

    Reply
  14. SueZC says

    February 17, 2023 at 11:36 am

    5 stars
    Delicious! Absolute winner. This is my go to chicken salad sandwich recipe. Thank you!

    Reply
  15. Nat says

    February 12, 2023 at 6:17 pm

    5 stars
    Didn’t think I needed a recipe for chicken salad sandwiches but I was WRONG. Excellent recipe and like someone else said, wouldn’t have thought to use beaters.

    Reply
  16. Nicole says

    February 9, 2023 at 5:05 am

    5 stars
    These were delicious, so creamy and the texture was perfect. I’d love to make these all the time, but can’t buy dill at my grocery store. How much dried dill weed would you recommend to use?

    Reply
    • Dorothy Berry says

      March 6, 2023 at 1:55 pm

      I would suggest that you try growing your own – it grows very easily in a pot on the kitchen window soll or the balcony and you can keep one seed head for a constant supply of seeds for sowing again.

      Reply
    • Emm says

      February 10, 2023 at 3:17 pm

      Would love for Nagi to weigh in on this but, from my experience, dried dill has little to none flavour nor colour. If you are able to find freeze-dried dill it will be a big improvement over the dried stuff.

      Reply
  17. Ellen says

    February 6, 2023 at 6:00 am

    This is my second batch of chicken salad. I tested pre holiday for a party. I still haven’t had the party, but felt I should test it again. Loved it with the soft crust less bread, but tonight we’ll spread it on lightly toasted and buttered sourdough. Best chicken salad I’ve ever made for sandwiches! It deserves a party!

    Reply
  18. Jo D says

    February 5, 2023 at 7:37 am

    5 stars
    Absolute winner with husband and adult children. Everyone loved it and it was so easy to prepare ahead of time to pop into rolls with some lettuce.

    Reply
  19. tammy pruett says

    February 1, 2023 at 6:21 am

    5 stars
    I made this for the second time (by request) and didn’t have Dijon on hand. I subbed Brown Mustard and added a touch of honey. Still delicious!

    Reply
  20. Rebecca says

    January 9, 2023 at 11:37 pm

    5 stars
    This recipe is fantastic! I’ve always looked for a good chicken salad sandwich recipe and this is IT ! My husband loved it. I didn’t have any dill pickles on hand so subbed in spicy sweet and hot ones. So good. It’s a keeper. Cannot wait to receive my cookbook.

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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