Chicken Salad Sandwich Recipe

This crunchy, creamy Asian Chicken Salad Sandwich is made with tender rotisserie chicken, a savory sesame-soy dressing, and crisp slaw, ready in just 15 minutes. The vibrant crunch of toasted almonds and fresh cabbage cuts perfectly through the rich, savory mayonnaise. I love packing this for lunch because the flavors actually improve after sitting for an hour.

Better Than Takeaway

I used to spend nearly $15 on a sandwich just like this at my local bakery café until I realized how simple the components really are. The problem with the takeaway version was always the bread getting soggy before I could eat it, but making it at home solves that instantly.

I learned that the secret isn’t just the dressing, but the specific texture combination of the fillings. Using pre-bagged coleslaw mix instead of chopping plain lettuce adds a necessary structural crunch that holds up against the creamy binder without wilting.

Asian Chicken Salad Sandwich Ingredients

• 2 cups cooked chicken, diced or shredded (rotisserie works best)
• 1/2 cup mayonnaise
• 1 tbsp soy sauce (or tamari)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp honey or sugar
• 1/2 tsp ground ginger (or 1 tsp fresh grated)
• 1/4 tsp garlic powder
• 1 cup coleslaw mix (shredded cabbage and carrots)
• 2 green onions, thinly sliced
• 1/4 cup sliced almonds, toasted
• 4 large croissants or 8 slices of thick sourdough bread
• Optional: Fresh cilantro, crunchy chow mein noodles for topping

How To Make Asian Chicken Salad Sandwich

1. Make the Dressing: In a large mixing bowl, whisk together the mayonnaise, soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic powder until smooth and combined.
2. Prepare the Filling: Add the cooked chicken, coleslaw mix, sliced green onions, and toasted almonds to the bowl. Toss everything gently until the ingredients are evenly coated with the dressing.
3. Chill (Optional): If you have time, let the mixture sit in the refrigerator for 10 to 15 minutes to allow the flavors to meld together.
4. Assemble the Sandwiches: Slice the croissants in half horizontally or toast your bread. Scoop a generous amount of the chicken salad onto the bottom half, top with cilantro or chow mein noodles if using, and close the sandwich.

Recipe Tips

• Toast the Almonds: Do not skip this step. Toasting the sliced almonds in a dry pan for 2-3 minutes releases their oils and adds a nutty depth that raw nuts lack.
• Use Rotisserie Chicken: For the best texture and speed, use a store-bought rotisserie chicken. The meat is softer and more flavorful than boiled chicken breast.
• Watch the Sodium: Soy sauce is salty, so taste the dressing before adding extra salt. You likely won’t need any.
• Keep it Crunchy: If you are making this ahead of time, stir in the almonds and chow mein noodles right before serving to keep them from getting soft.

What To Serve With Asian Chicken Salad Sandwich

These sandwiches pair beautifully with a light cucumber salad marinated in vinegar and chili flakes to cut through the richness of the mayo. For a heartier meal, serve them alongside sweet potato fries or a bowl of miso soup.

How To Store

Store the chicken salad mixture in an airtight container in the refrigerator for up to 3 days. Keep the bread or croissants separate until you are ready to eat to prevent sogginess. This recipe does not freeze well due to the mayonnaise and raw vegetables.

FAQs

• Can I use Greek yogurt instead of mayo? Yes, you can swap half or all of the mayonnaise for plain Greek yogurt for a tangier, lighter version.
• Is this gluten-free? To make it gluten-free, use tamari instead of soy sauce and serve the salad on gluten-free bread or lettuce wraps.
• What can I use instead of almonds? Cashews or peanuts are excellent substitutes that fit the flavor profile perfectly.
• Can I use leftover grilled chicken? Absolutely, leftover grilled chicken adds a nice smoky flavor, just make sure to dice it small so it mixes well.

Nutrition

• Calories: 485
• Total Fat: 28g
• Saturated Fat: 9g
• Cholesterol: 85mg
• Sodium: 650mg
• Total Carbohydrate: 32g
• Protein: 24g

Asian Chicken Salad Sandwich

Recipe by Emily Mitchell

Servings

4

servings

Prep time

15

minutes

Total time

15

minutes

This crunchy, creamy Asian Chicken Salad Sandwich features tender chicken tossed in a savory sesame-soy dressing with toasted almonds and crisp slaw. Ready in just 15 minutes, it is the perfect easy lunch or light dinner served on a buttery croissant.

Ingredients

• 2 cups cooked chicken, diced or shredded

• 1/2 cup mayonnaise

• 1 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tsp sesame oil

• 1 tsp honey

• 1/2 tsp ground ginger

• 1/4 tsp garlic powder

• 1 cup coleslaw mix

• 2 green onions, sliced

• 1/4 cup sliced almonds, toasted

• 4 croissants or sandwich bread slices

Directions

• Make the Dressing: Whisk together mayonnaise, soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic powder in a large bowl.
• Prepare the Filling: Add chicken, coleslaw mix, green onions, and almonds. Toss to coat.
• Chill: Refrigerate for 10 minutes if time allows.
• Assemble: Spoon onto croissants or bread and serve immediately.