Chicken Salad with Chili Crisp (Printable version)
Tender chicken salad with spicy chili crisp, fresh vegetables, and creamy dressing on toasted bread.
# What you need:
→ For the Chicken Salad
01 - 2 cups cooked chicken breast, shredded or diced
02 - 1/3 cup mayonnaise
03 - 1 tablespoon chili crisp (plus more for serving)
04 - 1 teaspoon Dijon mustard
05 - 1 celery stalk, finely diced
06 - 1/4 small red onion, finely chopped
07 - 1 tablespoon fresh cilantro or parsley, chopped (optional)
08 - 1 tablespoon lemon juice
09 - Salt and freshly ground black pepper, to taste
→ For the Sandwiches
10 - 4 sandwich rolls or slices of bread
11 - 2 cups mixed salad greens
12 - 1 small cucumber, thinly sliced
13 - 1 medium tomato, sliced
# How To:
01 - In a large bowl, combine the shredded chicken, mayonnaise, chili crisp, Dijon mustard, diced celery, chopped red onion, and fresh herbs if using. Mix thoroughly until all ingredients are evenly distributed.
02 - Add the lemon juice to the mixture, then season generously with salt and freshly ground black pepper to taste. Stir again to incorporate the seasoning evenly throughout the salad.
03 - Lightly toast the sandwich rolls or bread slices in a toaster until golden brown and slightly crisp. This step is optional but adds a pleasant texture to the finished sandwich.
04 - Arrange a bed of mixed salad greens on the bottom half of each roll or bread slice. Layer the thinly sliced cucumber and tomato slices evenly over the greens.
05 - Spoon a generous portion of the prepared chicken salad onto the vegetable layer. Drizzle with additional chili crisp if you prefer extra spice, then place the top half of the roll or bread over the filling. Press gently to compact slightly and serve immediately.
# Expert Advice:
01 -
- The contrast between cool crisp vegetables and that warm spicy kick hits every part of your palate at once
- It comes together in minutes but tastes like something you'd order at a fancy sandwich shop
02 -
- Chicken salad needs at least 30 minutes in the refrigerator after mixing for the flavors to really marry, though I've eaten it immediately plenty of times
- The chili crisp settles in the jar, so give it a good stir or shake before measuring to distribute those precious crunchy bits evenly
03 -
- Room temperature chicken mixes more smoothly than cold straight from the fridge, so plan accordingly
- If your chili crisp is on the sweeter side, balance it with an extra squeeze of lemon juice