Savory Chicken Salad on Sourdough

Chicken salad has been my go-to lunch for as long as I can remember. There’s something so comforting about a well-made sandwich, especially when it’s served on fresh sourdough bread. I often make a big batch on Sunday afternoons while my kids are doing homework at the kitchen table. It’s one of those recipes that just feels like home.

What I love most about this chicken salad is how simple it is to put together. No fancy ingredients or complicated steps – just good, classic flavors that work perfectly together. I usually make extra so I can pack it for lunch throughout the week. And trust me, when your coworkers smell that toasted sourdough at lunchtime, they’ll be asking for the recipe!

What Kind of Chicken Should I Use?

For chicken salad, you’ve got several good options that will all give you great results. The easiest route is using rotisserie chicken from the grocery store – just pull off the meat and give it a rough chop. If you’re cooking the chicken yourself, boneless skinless chicken breasts work really well when poached in water or broth until just cooked through. Dark meat from chicken thighs is another tasty choice that stays more moist, though breast meat is the traditional pick for chicken salad. Just make sure whatever chicken you use has cooled completely before mixing it with the other ingredients to prevent the mayonnaise from breaking down.

Options for Substitutions

This sandwich recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Chicken: You can use any cooked chicken – rotisserie, canned, or leftover grilled chicken all work great. Turkey is also a good substitute if that’s what you have on hand.
• Mayonnaise and Ranch dressing: Greek yogurt can replace some or all of the mayo for a lighter version. If you’re out of Ranch dressing, try using extra mayo mixed with a bit of garlic powder and dried herbs.
• Vegetables: The veggie mix is totally customizable – try carrots, cucumber, or radishes instead of broccoli. You can skip any you don’t like or add extras you enjoy.
• Pepper jack cheese: Any cheese works here – try cheddar, provolone, or Swiss if you want something less spicy. For dairy-free options, you can leave it out entirely.
• Sourdough bread: While sourdough gives a nice tang, you can use any sturdy bread like whole wheat, rye, or regular white bread. Just make sure it’s fresh and can hold up to the filling.
• Margarine: Butter works just as well, or you can use olive oil or mayo for toasting the bread. If you’re skipping the toasting step, you can leave this out.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chicken salad is using warm chicken, which causes the mayonnaise to break down and become oily – always let your chicken cool completely before mixing with other ingredients. Another common error is not chopping the vegetables finely enough, which can make the sandwich difficult to eat and cause the filling to fall out – aim for pieces about 1/4 inch in size for the best texture and easy eating. To prevent soggy sandwiches, avoid assembling them too far in advance, and if you’re packing them for later, try keeping the chicken salad mixture separate from the bread until ready to eat. For the crispiest, most flavorful results, don’t skip toasting the sourdough – a light coating of margarine and a quick toast in a pan will give your sandwich the perfect crunch while holding up better against the creamy filling.

What to Serve With Chicken Salad Sandwiches?

This hearty chicken salad sandwich pairs really well with some classic deli-style sides that’ll round out your meal perfectly. A handful of kettle-cooked potato chips adds just the right amount of crunch and saltiness to complement the creamy sandwich filling. If you’re in the mood for something lighter, try serving it with a simple fruit salad – the sweetness provides a nice balance to the savory sandwich flavors. You could also go with some crisp dill pickle spears or a small bowl of coleslaw, which both add nice texture and tanginess to the plate.

Storage Instructions

Keep Fresh: The chicken salad mixture stays good in an airtight container in the fridge for up to 3-4 days. I like to keep the bread separate and assemble sandwiches just before eating to prevent them from getting soggy. Pro tip: make a big batch of the chicken salad on Sunday, and you’ll have easy lunches ready to go all week!

Pack for Lunch: If you’re taking this sandwich to work or school, pack the chicken salad separately from the bread. Store it with an ice pack to keep it cold, then assemble your sandwich at lunchtime. This way, your sourdough stays perfectly crispy and fresh.

Make Ahead: You can prep the chicken salad mixture up to a day before serving. In fact, letting it chill overnight actually helps the flavors blend together better! Just give it a quick stir before spreading it on your bread, as the mayo might separate a bit in the fridge.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 100-110 g
• Fat: 150-160 g
• Carbohydrates: 180-200 g

Ingredients

• 10 oz chicken
• 2 oz onion
• 2 oz celery
• 2 oz broccoli
• 1 oz red bell pepper
• 1/4 cup mayonnaise
• 2 tablespoons ranch dressing
• 1 tablespoon plus 1 teaspoon pickle relish
• 2 teaspoons mustard
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano
• 8 oz pepper jack cheese
• 8 slices sourdough bread
• Margarine

Step 1: Prepare the Chicken Mixture

Begin by draining the canned chicken and placing it in a mixing bowl.

Mince the onion, celery, broccoli, and red bell pepper, and add them to the bowl with the chicken.

Stir in the mayonnaise, Ranch salad dressing, pickle relish, mustard, pepper, and oregano, mixing everything thoroughly until well combined.

Step 2: Prepare the Bread and Cheese

Slice the pepper jack cheese.

Next, spread margarine on one side of each slice of sourdough bread.

This will help create a crispy, golden exterior for your sandwich when grilled.

Step 3: Assemble the Sandwich

Place one slice of bread, margarine side down, on a griddle.

Layer half of the cheese slices on top of the bread.

Evenly spread the chicken mixture over the cheese layer.

Add the remaining cheese slices on top of the chicken salad.

Complete your sandwich by placing another slice of bread on top, margarine side up.

Step 4: Grill the Sandwich

Turn the griddle to medium heat and gently place the sandwich on it.

Toast the sandwich until the first side is golden brown.

Carefully flip the sandwich and continue toasting the second side until it also turns golden brown and the cheese is melted to your liking.

Step 5: Serve

Once the sandwich is perfectly toasted and the cheese is melted, remove it from the griddle.

Serve the delicious grilled chicken and cheese sandwich hot, accompanied by a side of chips, and enjoy!