Upgrade your weekly lunch prep with this sweet-and-savory Chicken Salad Sandwich Spread. Taking just minutes to put together, it's perfect for busy schedules and make-ahead meals. Whether you're packing lunch for work or just need a quick, comforting bite, this creamy spread hits the spot every time.
Growing up, my favorite school baon was a chicken salad sandwich, generously slathered between slices of white bread (plus a yummy cheese cupcake for dessert!). My mother would always make a tupperware-full of this spread to have ready for the week, and I guess the tradition followed me over the years; to this day, I always keep a small container of it in the fridge for my midday breaks.
I love the interplay of sweet, savory, and tangy! It's ultra-creamy and loaded with tropical flavors that are sure to be a favorite in your house, too.
Ingredient notes
This sandwich spread is chockful of shredded chicken, chopped eggs, crushed pineapple, sweet relish, and creamy mayo.
- I like to poach the chicken as this gentle cooking technique helps keep the meat moist and tender, but you can also use baked or rotisserie chicken you have on hand.
- The crushed pineapple adds a fruity sweetness. You can also use diced apples or dried cranberries. For extra crunch, toss in some finely chopped celery and carrots or a handful of walnuts.
- One ingredient that's optional but I highly recommend is condensed milk. Like my macaroni salad, it makes the chicken spread extra creamy and balances the savory flavors with a touch of sweetness.
How to make chicken salad sandwich spread
Debone the chicken and flake the meat. For food safety, make sure the meat and eggs are completely cold before mixing. Combine all the ingredients in a large bowl until creamy and well distributed. Refrigerate for a few hours to let the flavors meld.
This recipe is more of a baseline; feel free to add more or less of the ingredients to suit your tastes.
Helpful tip
Use an electric hand mixer to quickly and easily shred the chicken! Place the meat in a large bowl and start with the lowest speed setting to prevent splattering. Once the large pieces begin to break down, increase the speed to medium and continue shredding until the texture is to your liking.
Serving suggestions
- Chicken salad is excellent as a filling for sandwiches or pita bread.
- It's also delicious as a spread on crackers or as a dip for crudites.
- Serve it on top of salad greens or wrapped in green lettuce leaves for a low-carb option.
- For a fun snack or party food, spread the chicken salad on flour tortillas, roll them up into tight logs, chill, then cut into bite-size pieces.
- Toss in some cooked pasta and easily turn it into a Filipino-style chicken macaroni salad or cubed boiled potatoes for a chicken potato salad!
Storing leftovers
- Store in an airtight container to lock in freshness and refrigerate for up to 3 days.
- As it's a high-protein food with mayo and eggs, it spoils more quickly than most foods, especially when left outside refrigeration for an extended period. Discard if left out at room temperature for more than 2 hours.
- I don't recommend freezing the salad as the mayo tends to separate and break when frozen and thawed.
More merienda favorites
Ingredients
- 4 cups cooked chicken shredded
- 1 hard-boiled egg peeled and chopped
- 1 can (8 ounces) crushed pineapple drained
- 2 tablespoons sweet relish
- 1 small onion peeled and chopped
- ½ cup mayonnaise
- 1 tablespoon condensed milk (optional)
- salt and pepper to taste
Instructions
- In a large bowl, combine chicken, eggs, crushed pineapple, sweet relish, onions, mayonnaise, and condensed milk (if using). Stir well.
- Season with salt and pepper to taste. Refrigerate for about 30 minutes to allow flavors to meld.
Notes
- Use an electric hand mixer to quickly and easily shred the chicken! Place the meat in a large bowl and start with the lowest speed setting to prevent splattering. Once the large pieces begin to break down, increase the speed to medium and continue shredding until the texture is to your liking.
- For food safety, cool the chicken and eggs completely before mixing the rest of the ingredients.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
fatima duka says
Awsome, your recipe is good...
Girlie G Medina says
Thank you for your recipes, been using them everytime I try to cook for my family
Lalaine Manalo says
Thank you so much, Girlie. I am glad you find the recipes helpful. 🙂
Gabriella says
My child asks for something new for his school lunch every day. I guess now I have an alternative and a new item to give to him. I asked him if he'd like a sandwich like this and he had a cute smile already.
Lalaine says
I am sure he'll love this sandwich 🙂
Krissy Co says
Hi ms lalaine! Is it ok not to put eggs?
Lalaine says
Hello Krissy
Yes, it's fine, you don't have to put eggs. I like to add eggs to cheaply extend portions and also to make it a little creamier. 🙂
Sonti says
For me, I don't put boiled eggs on the chicken salad and the macaroni salad because there's some kind of grainy taste in the tongue and gooeyness but your recipes are both good.
Lalaine says
I like the creaminess the eggs add and they're also a delicious way to extend servings but you can omit the boiled eggs if you don't like them 🙂
Hazel says
Laine,
If I skip the pineapple and condensed milk will it make a big difference on the taste?
Lalaine says
Hello zel,
I like adding crushed pineapple as the tang/acidity cuts through the richness of the spread. The condensed milk is to make it sweeter and creamier. You can, of course, replace the milk with a bit of sugar and add a litle sweet relish to balance the flavor.
veronica says
this looks like a great recipe and is something i'm definitely trying. how long does this keep?
Lalaine says
Hello Veronica
It will keep in the fridge for about 3 days. I won't keep it longer than that because of the mayonnaise and eggs. Hope you give it a try, it's delicious!
janice says
Thanks for sharing this recipe, it's really good and tasty!
edelweiza says
I make this at home, too. Our family love pairing it with pandesal and sliced bread. Yummy in every bite! Next time, I'll follow this recipe that uses a bit of condensed milk and some crushed pineapple, for a change. 🙂
Lalaine says
Hi Edel
I like to add condensed milk and pineapples for a touch of sweet and tangy. Hope you give it a try, masarap with pandesal 🙂
teepee says
nice one. thanks for sharing
Lalaine says
You're welcome, Teepee 🙂
teepee says
now this is one neat recipe to share, and very easy too. i remember, when we were still in high school, we used to sell diff. kinds of sandwiches in school, that's where i get my baon, (yung extra sandwich), my mom will make the palaman (filling) of chicken, or tuna or burger. today, i can share your recipes to my kids so they can use it also for their TLE classes. thanks so much ms Lallaine for sharing your ideas and tips also. More power 🙂