Marthas Chicken Salad Sandwiches Recipe

Name: Marthas Chicken Salad Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups shredded cooked chicken (from one 2-pound roast chicken); 1/2 cup minced celery; 1/4 cup plus 2 tablespoons mayonnaise (or Homemade Chipotle Mayo, page 187); 1/4 cup minced seeded canned pickled jalapeno chiles; 1/4 cup minced pitted kalamata olives; 3 tablespoons sour cream; 3 tablespoons capers, drained; 2 teaspoons bottled hot sauce (such as Huichol); 1 teaspoon Maggi seasoning sauce (see page 28); 1/2 cup plus 2 tablespoons sesame seeds, toasted (see Tips, page 23); Salt and freshly ground black pepper; 1 rectangular loaf white bread, sliced

Servings: persons

4 cups shredded cooked chicken (from one 2-pound roast chicken)
1/2 cup minced celery
1/4 cup plus 2 tablespoons mayonnaise (or Homemade Chipotle Mayo, page 187)
1/4 cup minced seeded canned pickled jalapeno chiles
1/4 cup minced pitted kalamata olives
3 tablespoons sour cream
3 tablespoons capers, drained
2 teaspoons bottled hot sauce (such as Huichol)
1 teaspoon Maggi seasoning sauce (see page 28)
1/2 cup plus 2 tablespoons sesame seeds, toasted (see Tips, page 23)
Salt and freshly ground black pepper
1 rectangular loaf white bread, sliced

1
Place the chicken, celery, 1/4 cup mayonnaise, jalapeno chiles, olives, sour cream, capers, hot sauce, and Maggi sauce in a large bowl and fold to combine.
2
Mix in the 2 tablespoons sesame seeds.
3
Season the chicken salad to taste with salt and pepper.
4
(The chicken salad can be made 2 days ahead.
5
Cover and refrigerate.)
6
Spread an even layer of chicken salad over half of the slices of bread.
7
Top with the other half of the slices to make sandwiches.
8
Trim the crusts.
9
Cut each sandwich in half on the diagonal.
10
To serve, arrange the sandwiches, long edge down, in a row on a platterit will look like the roof of a long house.
11
Spread one side of the roof with the remaining 2 tablespoons mayonnaise.
12
Sprinkle the remaining 1/2 cup sesame seeds over the mayonnaise.

696

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups shredded cooked chicken (from one 2-pound roast chicken), 1/2 cup minced celery, 1/4 cup plus 2 tablespoons mayonnaise (or Homemade Chipotle Mayo, page 187), 1/4 cup minced seeded canned pickled jalapeno chiles, and more.

Yes, Marthas Chicken Salad Sandwiches falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Marthas Chicken Salad Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions