Before making this recipe for chicken salad sandwich, I would never ever eat them. Something about canned chicken, that smelled like tuna…I just couldn’t. But this chicken salad sandwich is quite possible one of my top 5 favorite foods. It’s that good.
This recipe comes from my best friend’s granny whose name was, you guessed it, Betty. I asked granny for her recipe and you can imagine my hesitation when she replied with directions that included “Oh a little of this and a little of that.” I need measurements Betty! Although I was able to nail down the exact ingredients, the exact measurements are still a secret, but lucky for all of us it’s pretty hard to mess this up.
What You Need:
-1 Rotisserie chicken. This is key. Say it with me, no canned chicken.
-Mayo
-Miracle Whip (Don’t be afraid if you don’t like it. I don’t, but it works in this recipe)
-Celery Seed
-Chopped Walnuts
-Dollar sandwich rolls/Sandwich rounds
What To Do:
1. Start by shredding then chopping the chicken. I only used the white meat but use the whole darn thing if you want.
2. Place the chopped chicken in a bowl, then add equal parts mayo and miracle whip. Again, no exact measurements on this, but you can handle it. Smart with small amounts and if you like a more creamy consistency, add more. I usually start with 1/4 cup of each to begin with and go from there.
3. Add 2 tbsps of finely chopped walnuts and mix into the chicken. Add more if you like more of a crunch.
4. Finally, add 1/2 tsp celery seed, mix thoroughly, then refrigerate the chicken salad for at least one hour. I think it tastes even better the next day.
Serve on rolls and enjoy!
