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Chicken Salad Sandwich with Chili Crisp

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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.

Ingredients

Scale
  • 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

  1. 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.
  2. Toast bread slices with butter or olive oil until golden, if desired.
  3. Spread chicken salad evenly on two bread slices. Top each with leafy greens and tomato slices, if using.
  4. Place remaining bread slices on top to form sandwiches. Press gently to hold together.
  5. 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

Find it online: https://ukfinda.com/chicken-salad-sandwich-with-chili-crisp/