Prep 20 mins
Cook 0 mins
I am a huge fan of chicken salad sandwiches. I am not sure where this recipe came from. I love to make this and take it to church functions when just the women get together.
- 2 cups cubed cooked chicken
- 1 cup diced monterey jack cheese
- 1⁄2 cup seedless grapes, halved
- 1⁄2 cup mayonnaise
- 1⁄4 cup thinly sliced celery
- 1⁄4 cup sunflower seeds (not the shells)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- lettuce leaf
- 4 pita breads, halved or 8 slices bread
- In a bowl, combine first 8 ingredients.
- Line pita bread with lettuce and add 1/2 cup chicken salad to each pocket.
I've made this salad twice. The first with chicken for my meat eating friends and the second time vegan for my boyfriend. For the vegan dish, I added tempeh in the place of the chicken, used vegannaise and did not add the cheese. Instead of using the celery I added a tablespoon of relish and that worked out wonderfully for both dishes. This is a nice summer recipe!! I also added some spices such as onion powder and garlic powder just to give some extra flavor. Very tasty! I will be making this again!
Excellent, a very different and tasty chicken salad sandwich thanks! I subbed the grapes for apples, I had not grapes and as I am unable to get Monterey Jack cheese in France, I used Emmental cheese in its place. I cut this right back to one portion and that was about 1/2 a cooked chicken breast, 40g of cheese, 1 tablespoon mayonnnaise, teaspoon sunflower seeds and 1/4 of an apple. Made for the Aussie/NZ recipe swap and thoroughly enjoyed thanks Coastal Chef! FT:-)
We love your chicken salad, & since we eat a lot of the clucks at our house, this recipe will be in continuous use from now on! Grapes, seeds, cheese ~ All great additions! Thanks for sharing it! [Made & reviewed for one of my partners in the Aus/NZ Recipe Swap #35]