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Chicken Salad Sandwich Spread

Chicken Salad Sandwich Spread is a favorite in our home. I make it from leftover boiled or roast chicken, too. The additional crunch of crisp celery, savory chopped onions, sweet pickle relish make it a very appealing spread for sandwiches, dips, chips or salads. This is the kind of lunchbox treat that balances out the day and makes packed lunches so worth it. This is an AsianInAmericanmag recipe. The spread can fill approximately 4 sandwiches.
Course: Brunch, Dinner, Lunch, Snack
Cuisine: Asian, Filipino
Keyword: Asian Chicken Salad
Servings: 2 people
Calories: 1532kcal
Author: Asian in America - Elizabeth Ann Quirino


  • 3 cups chopped cooked chicken
  • 1 stalk celery, chopped
  • 1/2 cup chopped onion, about half of an onion
  • 1/2 cup sweet pickle relish bottled, drain pickle juice
  • 1 1/2 cups mayonnaise
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1-2 whole large tomatoes sliced, for lining sandwich
  • 6 to 8 slices fresh cucumbers for lining sandwiches
  • 8 slices bread, to make about 4 sandwiches


  •  In a large bowl, combine the boiled chicken chunks, celery, onion, sweet pickle relish Mix in the mayonnaise. Season with salt and black pepper powder. Blend well.  Cover and refrigerate till ready to use.
  • How to assemble a chicken salad sandwich
    Line the bread with fresh sliced tomatoes or cucumbers.
    Spread about 2 tablespoons chicken salad in between two bread slices.
    Wrap sandwiches in plastic bags or foil. Keep refrigerated till ready to serve or pack in lunch box.
  • Cook's comments: Dishes with mayonnaise dressings should not be left outdoors under the sun for prolonged periods of time (no longer than an hour). When serving these sandwiches outdoors, keep refrigerated then serve and pass around during the meal. Cover and keep refrigerated again when folks ask for more.
  • Recipe tip: sometimes I use leftover roast chicken. I chop up the meat to yield about one and one half cup. If you do not have leftover cooked chicken, boil one half  pound  boneless chicken breast in  2 cups soup stock (or water), with a stalk of chopped celery, a pinch of salt and black pepper. Cook for about 40 minutes in a medium stock pot, over medium heat or till cooked thoroughly. No pink uncooked parts should be seen. When cooked, drain and chop cooked chicken breast. You should have about a cup and a half of cooked chicken.
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Serving: 100grams | Calories: 1532kcal | Carbohydrates: 76g | Protein: 14g | Fat: 131g | Saturated Fat: 20g | Polyunsaturated Fat: 77g | Monounsaturated Fat: 29g | Trans Fat: 0.3g | Cholesterol: 71mg | Sodium: 2691mg | Potassium: 259mg | Fiber: 5g | Sugar: 25g | Vitamin A: 947IU | Vitamin C: 1mg | Calcium: 164mg | Iron: 5mg