Cold Chicken Mayo Sandwich
A quick and satisfying sandwich made with shredded chicken, creamy mayonnaise, and crunchy vegetables, perfect for lunches or picnics.
Ingredients
For the Filling
- 2 cups cooked chicken, shredded Rotisserie or poached chicken works well.
- 1/2 cup mayonnaise Substitute with plain Greek yogurt for a tangier, lighter option.
- 1 tablespoon Dijon mustard
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped Substitute with green onions for a milder flavor.
- Salt and pepper to taste
For Serving
- Bread slices or tortillas For serving the sandwich.
Instructions
Preparation
- Place the shredded chicken in a medium bowl.
- Add mayonnaise and Dijon mustard to the bowl.
- Stir in the finely chopped celery and red onion.
- Season with salt and pepper. Taste and adjust seasoning as needed.
- Mix everything until the chicken is evenly coated and the texture is creamy but not soupy.
- Spread a generous layer of the chicken mixture onto a slice of bread or a tortilla.
- Top with a second slice of bread or roll up the tortilla tightly.
- If using bread, cut the sandwich in half and serve immediately.
Notes
Store the chicken mixture in an airtight container in the fridge for up to 3–4 days. Assemble sandwiches as needed to maintain bread texture.