Fast And Easy Southern Chicken Salad Sandwich Recipe

There's nothing quite like a homemade chicken salad sandwich when you want a comforting lunch. The creamy texture paired with the crunch of celery and onion is a combination that is best served on toast. Recipe developer, Erin Johnson, brings us this recipe for a fast and easy Southern-style chicken salad sandwich, which utilizes Duke's mayo and hard boiled eggs for a true Southern feel.

If you are looking for a quick meal to add to your meal prep line up, consider this chicken salad. No need to cook up chicken breasts from scratch here. This recipe calls for rotisserie chicken to really cut back on the time in the kitchen. "Chicken salad is a great meal prep food and works great as a sandwich, wrap, or on a salad," Johnson says. She adds, "I like to serve chicken salad on croissants for an easy lunch with a side of chips and a pickle!"

To make this fast and easy southern style chicken salad sandwich, you can start by gathering your ingredients. For this recipe, you will need duke's mayonnaise, onion, sweet relish, celery, salt, black pepper, garlic powder, onion powder, rotisserie chicken, and hard boiled eggs. "I love using a rotisserie chicken for chicken salad because it makes it fast and easy," Johnson says.

In a bowl, add the Duke's mayo, onion, relish, celery, salt, pepper, onion powder, and garlic powder. Use a spoon to mix the combination well. "Duke's Mayo is the go to Mayo in the South! It uses more yolks, apple cider vinegar instead of white, and no sugar," Johnson explains. "You can make this with regular mayonnaise if you can't find Duke's."

Next, add in the chopped rotisserie chicken as well as the chopped hard boiled eggs. Give this entire mixture a good stir, being careful not to break up the eggs. At this point, you can check the consistency. "When you're mixing the chicken salad up, if it seems dry to your preference, add a little more [mayo]," Johnson suggests. "The exact amount you need depends on a lot of factors including your own taste, so add the chicken first and then add more as needed or desired."

Johnson swears by this last step. Place the prepared chicken salad in an airtight container in the fridge. Make sure to chill this for at least 30 minutes before serving. Johnson reluctantly says, "If you're in a rush don't have to chill the chicken salad but it will taste best if you do."

If you do not eat this chicken salad up in the first serving, you can store it in the fridge for up to three days.