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Dill Chicken Salad Sandwich

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“A tasty, fresh chicken salad sandwich with a bright dill flavor. As with all of my recipes, this is a work in progress being noted here so I don't forget it :-) *Note on the chicken: I originally used grilled chicken breast but I found the grilled flavor interfered with the mayo / dill flavor. Then I tried baked chicken breasts (cut into small cubes). This was okay, but I found it a bit chunky and a tad dry. The latest version uses pulled rotisserie cooked chicken. While the tenderness and flavor are great, I feel like the greasiness is a bit heavy making the finished texture a bit pasty. Next iteration will use chicken breasts slow-cooked in chicken broth to try and alleviate the greasiness. I will update afterwards.”
READY IN:
20mins
SERVES:
4-6
YIELD:
5-6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Pull all the meat from the chicken. This should sum to about 4 cups or so.
  2. Add the salt, pepper, garlic powder, onion powder, dill, celery and the mayonnaise. Mix thoroughly.
  3. Cover and shill overnight for flavors to meld.
  4. For sandwiches: Slice croissants in half to form top and bottom. Spread a bit of mayo on the bottom half. Place about 1/2 leaf of lettuce on the mayo. Place two scoops, side-by-side (about 1/4 cup each) on top of the lettuce. Place a tomato slice ( I prefer about 1/4 inch thick) on top of each mound of chicken salad (should be two slices per croissant). Cut in half, pick through to hold it in place and plate.

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