A Chicken Salad Sandwich with Chili Crisp combines creamy, comforting shredded chicken salad with a bold, spicy kick from chili crisp—and it’s all tucked into your favorite bread for an unforgettable sandwich experience.
Why You’ll Love This Recipe
- Balanced flavors: creamy mayo, savory chicken, sweet crunch from apples or celery
- Fiery twist: chili crisp adds deep, umami-rich spice
- Versatile: serve on bread, croissants, lettuce wraps, or crackers
- Easy to prep ahead and customize
- Perfect lunch or casual dinner with an extra kick
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Shredded cooked chicken (rotisserie, poached, or roasted)
- Mayonnaise (or Greek yogurt for tang)
- Chili crisp (adjust amount to your spice level)
- Celery, diced
- Apple (e.g., Honeycrisp or Fuji), diced (optional)
- Green onions or flat-leaf parsley, chopped
- Lemon juice (brightens the flavors)
- Salt and pepper, to taste
- Bread of choice (rolls, sourdough, croissants, or wraps)
Directions
- Prepare the chicken
Shred or dice fully cooked chicken into bite-sized pieces. - Mix the dressing
In a bowl, combine mayonnaise and lemon juice. Stir in a few spoonfuls of chili crisp until well blended. - Combine the salad
Add chicken, celery, diced apple, and green onions to the bowl. Fold until coated. Season with salt and pepper to taste. - Assemble the sandwich
Lightly toast your bread. Spread a layer of chicken salad onto one slice, top with leafy greens if desired, and close the sandwich. - Garnish and serve
Drizzle extra chili crisp on top for visual flair and heat. Slice and enjoy immediately.
Servings and timing
- Serves: 4 sandwiches
- Prep time: 10 minutes (assuming chicken is ready)
- Cook time: none
- Total time: 10 minutes
Variations
- Add-ins: chopped dill pickles, hard-boiled egg, crumbled bacon
- Cheese option: a slice of Swiss or Havarti adds creaminess
- Heat level: use extra chili crisp or a milder chili oil
- Alternative bases: serve in wraps, croissants, atop crackers, or inside a pita pocket
- Make it green: stir in chopped arugula or spinach for freshness and color
Storage/Reheating
- Store leftover chicken salad in an airtight container in the fridge for up to 3 days.
- To refresh: Stir in a bit more mayo or chili crisp before serving again.
- Make-ahead tip: Prep the salad ahead, but assemble on fresh bread just before eating to avoid sogginess.
FAQs
1. Can I use other types of bread?
Yes—this salad is great on rolls, croissants, wraps, or even hearty crackers.
2. How spicy is chili crisp?
It varies—start with 1 tsp for four sandwiches and adjust as needed.
3. Is it gluten‑free?
Yes, as long as your chili crisp and bread are gluten-free certified.
4. Can I use yogurt instead of mayo?
Absolutely—Greek yogurt adds tang and reduces fat while maintaining creaminess.
5. Can I make this vegan?
Yes—use vegan chicken alternatives, plant-based mayo, and vegan chili crisp.
6. What if I don’t have chicken?
Finely chopped rotisserie turkey or leftover pork also work well.
7. Can I prepare it for a picnic?
Yes—but pack the salad and bread separately to prevent soggy bread.
8. Does the apple make it soggy?
No—as long as you assemble and serve soon; apple adds freshness and crunch.
9. Can I freeze this?
Not recommended—the mayo base can separate when thawed.
10. What can I serve alongside?
Enjoy it with sweet potato fries, a crisp green salad, or hearty tomato soup.
Conclusion
The Chicken Salad Sandwich with Chili Crisp brings together classic comfort with a spicy, modern twist. It’s quick, customizable, and endlessly satisfying—perfect for when you want something familiar with a flavorful punch. Try this at home for an easy lunch or as a crowd-pleasing party appetizer!
PrintChicken Salad Sandwich with Chili Crisp
A crunchy, flavor-packed chicken salad sandwich featuring tender chicken tossed with spicy chili crisp, crisp veggies, and creamy dressing—served between toasted bread for a satisfying lunch or snack.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (using pre-cooked chicken)
- Total Time: 10 minutes
- Yield: 2 sandwiches 1x
- Category: Lunch / Snack
- Method: Assembling
- Cuisine: Fusion / American
- Diet: Low Fat
Ingredients
- 2 cups cooked chicken, shredded or diced
- 2 Tbsp mayonnaise
- 1 Tbsp Greek yogurt (optional for creaminess)
- 1–2 Tbsp chili crisp (adjust for heat)
- 1 tsp Dijon mustard
- 1 celery stalk, finely chopped
- 2 Tbsp red onion or scallions, finely chopped
- 1 tsp fresh lemon juice
- Salt and freshly ground black pepper, to taste
- 4 slices bread (whole grain, sourdough, or your choice)
- Butter or olive oil for toasting (optional)
- Leafy greens (lettuce, arugula) and tomato slices for assembly (optional)
Instructions
- In a bowl, combine chicken, mayonnaise, Greek yogurt (if using), chili crisp, Dijon mustard, celery, onion, lemon juice, salt, and pepper. Mix until well coated. Adjust chili crisp to taste.
- Toast bread slices with butter or olive oil until golden, if desired.
- Spread chicken salad evenly on two bread slices. Top each with leafy greens and tomato slices, if using.
- Place remaining bread slices on top to form sandwiches. Press gently to hold together.
- Slice sandwiches in half and serve immediately, or wrap and chill for later.
Notes
- Adjust chili crisp amount to tailor the spice level; start with 1 Tbsp and add more if you like it hotter.
- Use Greek yogurt instead of mayo for a lighter, tangier version.
- Add crunch with diced cucumber or water chestnuts.
- Make it keto by using lettuce wraps or low‑carb bread.
- Chicken salad can be made ahead and refrigerated; assemble sandwiches just before serving to keep bread crisp.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 90 mg