Chicken Salad Sandwich Spread is sure to be a family favorite. It’s chockful of shredded chicken, chopped eggs, and crushed pineapple, and makes a delicious as a midday snack or light meal.
Growing up, my favorite school baon was a chicken salad sandwich spread generously slathered between slices of white bread (plus yummy cheese cupcake for dessert!). I guess the habit followed me over the years as to this day I always keep a small container of it in the fridge for my midday breaks.
I love the interplay of flavors! This sandwich spread is chockful of shredded chicken, chopped eggs, crushed pineapple, sweet relish, and creamy mayo, and sure to be a favorite in your house, too.
Helpful tips
- 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.
- This recipe is really more of a baseline; feel free to add more or less of the ingredients to suit your tastes. Don’t like eggs? Omit it. Want a bit of crunch? Add diced celery or apples.
- One ingredient that’s optional but I highly recommend is condensed milk. Like in my macaroni salad, it makes the chicken spread extra creamy and balances out the savory flavors with a touch of sweetness.
- For food safety, allow the chicken and the eggs to cool completely before mixing the rest of the ingredients.
Serving suggestions
- Chicken salad is excellent as 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 up into a tight log, chill, and cut into bite-size pieces.
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 quicker than most foods especially when left outside of refrigeration for an extended period of time. 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
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
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
- 1/2 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
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.”
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 🙂