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.
- 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.
- 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.
- 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.
- 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
- 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.
“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.”