I really enjoy chicken salad sandwiches on a hot summer day!  As it’s best eaten cold, it’s refreshing and light on the stomach.  I didn’t grow up eating these type of sandwiches but wow, was I ever enlightened the first time I had one at our local Palmers deli.   Cold, creamy and just the right amount of sweetness and spice.  Over the years I’ve searched out recipes and realized that a chicken salad sandwich can be made anyway one pleases.  Some add mustard, others nuts and dried fruit!  As long as you add mayo you really can’t go wrong.  So here is my rendition of this American staple.

A nourishing chicken salad sandwich


  • 1lb diced chicken meat, fully cooked
  • 2 farm fresh eggs, boiled and chopped
  • 2 stalks celery, finely sliced
  • 2 cloves garlic, pressed
  • 1/2 cup dried cranberries
  • 3/4 cup homemade mayonnaise
  • 1/2 cup homemade yogurt
  • 1 tsp salt
  • 1/4 tsp Spanish paprika


  1. I usually make chicken salad sandwiches using chicken meat from homemade broth. If you need to cook the meat before making this meal, you can either boil pieces in bone for about 20 minutes or if you are using boneless chicken meat, cook them in about 1 tbls of EVOO until cooked through.
  2. Mix all ingredients together and chill before serving.

That’s really it!  Super easy to make and delicious.  Buen Provecho 🙂

This post is linked to Girlichef’s Two for Tuesday’s and Wardeh’s Tuesday Twister at Gnowfglins.

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

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