Chicken Salad Sandwich Recipe

This creamy, savory Marry Me Chicken Salad Sandwich is made with tender rotisserie chicken, sun-dried tomatoes, and parmesan, and is ready in just 15 minutes. The rich dressing clings to every bite, creating a luxurious lunch that truly lives up to its viral name. I find this recipe is the absolute best way to use up leftover roast bird.

What I Learned Making This

I realized that using just mayonnaise makes the dressing too heavy. Mixing in a bit of Greek yogurt or sour cream lightens the texture while keeping that tangy richness needed to balance the sun-dried tomatoes.

Another game changer was using the oil from the sun-dried tomato jar. I used to drain it away, but adding a teaspoon to the dressing infuses the whole salad with that signature golden-red hue and deep savory flavor.

Chicken Salad Sandwich Ingredients

• 3 cups cooked chicken, shredded or chopped (rotisserie works best)
• 1/3 cup mayonnaise
• 2 tablespoons Greek yogurt or sour cream
• 1/3 cup sun-dried tomatoes packed in oil, chopped
• 1 tablespoon oil from the sun-dried tomato jar
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh basil leaves, torn
• 4 croissants or ciabatta rolls, for serving

How To Make Chicken Salad Sandwich

1. Prepare the Chicken: Chop or shred your cooked chicken into bite-sized pieces and place them in a large mixing bowl.
2. Mix the Dressing: In a small bowl, whisk together the mayonnaise, Greek yogurt, garlic powder, tomato jar oil, and red pepper flakes until smooth.
3. Combine Ingredients: Pour the dressing over the chicken, then add the chopped sun-dried tomatoes and grated Parmesan cheese.
4. Toss and Season: Stir everything gently until the chicken is evenly coated, then taste and season with salt and black pepper as needed.
5. Assemble: Pile the salad onto croissants or rolls and top with fresh torn basil before serving.

Recipe Tips

• Use the jar oil: It adds essential flavor and color that plain oil cannot replicate.
• Chill before serving: Letting the mixture sit in the fridge for 20 minutes allows the dried herbs and tomatoes to marry with the cream.
• Shred size matters: Keep the chicken chunks distinct so the salad has texture rather than turning into a paste.

What To Serve With Chicken Salad

A crisp arugula salad with lemon vinaigrette cuts through the creaminess perfectly. Salted potato chips also add a necessary crunch next to the soft sandwich texture.

How To Store

Store the chicken salad in an airtight container in the refrigerator for up to 3 days. Do not freeze this dish, as the mayonnaise and dairy will separate and become watery upon thawing.

FAQs

• Can I use canned chicken? Yes, just make sure to drain it very thoroughly to prevent a watery salad.
• Is this recipe spicy? The red pepper flakes add a gentle warmth, but you can omit them for a completely mild version.
• What bread is best? Croissants are traditional for their buttery flakiness, but toasted sourdough or a sturdy ciabatta roll also holds up well.

Nutrition

• Calories: 450
• Total Fat: 28g
• Saturated Fat: 7g
• Cholesterol: 85mg
• Sodium: 620mg
• Total Carbohydrate: 28g
• Protein: 24g

Marry Me Chicken Salad Sandwich

Recipe by Emily Mitchell

Servings

4

servings

Prep time

15

minutes

Total time

15

minutes

Creamy and savory Marry Me Chicken Salad Sandwich features tender rotisserie chicken, sun-dried tomatoes, and parmesan ready in just 15 minutes. This quick lunch offers rich Italian flavors and perfect texture without cooking from scratch. Serve on toasted croissants or ciabatta for the ultimate midday treat.

Ingredients

• 3 cups cooked chicken, shredded or chopped (rotisserie works best)

• 1/3 cup mayonnaise

• 2 tablespoons Greek yogurt or sour cream

• 1/3 cup sun-dried tomatoes packed in oil, chopped

• 1 tablespoon oil from the sun-dried tomato jar

• 1/4 cup grated Parmesan cheese

• 1/2 teaspoon garlic powder

• 1/4 teaspoon red pepper flakes (optional)

• Salt and black pepper to taste

• Fresh basil leaves, torn

• 4 croissants or ciabatta rolls, for serving

Directions

• Prepare the Chicken: Chop or shred your cooked chicken into bite-sized pieces and place them in a large mixing bowl.
• Mix the Dressing: In a small bowl, whisk together the mayonnaise, Greek yogurt, garlic powder, tomato jar oil, and red pepper flakes until smooth.
• Combine Ingredients: Pour the dressing over the chicken, then add the chopped sun-dried tomatoes and grated Parmesan cheese.
• Toss and Season: Stir everything gently until the chicken is evenly coated, then taste and season with salt and black pepper as needed.
• Assemble: Pile the salad onto croissants or rolls and top with fresh torn basil before serving.