Chicken Salad Sandwich Spread is creamy, crunchy, and sure to be a family favorite. Chockful of shredded chicken, chopped eggs, and crushed pineapple, it’s delicious as a snack, appetizer or light meal.
We, Filipinos, love our rice and noodles like the next Asian, but bread is also an integral part of our food culture. Pandesal with coco jam? Breakfast bliss. Cheese pineapple on tasty bread? Popular party fare. Monay with peanut butter? Classic afternoon merienda.
Growing up, my favorite school baon was 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 just love the interplay of flavors and textures! Chockful of shredded chicken, chopped eggs, crisp celery, crushed pineapple, sweet relish, and creamy mayo, this sandwich spread is sure to be a favorite in your house, too!
Tips on How to make Chicken Salad
- 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 fit personal tastes. Don’t like eggs? Omit it. Prefer chopped onions over celery? Swap it!
- 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.
What to Serve with Chicken Salad Sandwich Spread
This chicken salad is great as filling for sandwiches or pita bread, but it’s also delicious as a spread on crackers or as a dip for crudites. If you’re looking for a low-carb option, you can serve it on top of salad greens or wrapped in green lettuce leaves.
For 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.
How Long Does Chicken Salad Last
The chicken salad will keep in the fridge for up to 3 days. Discard if left out at room temperature for more than 2 hours.
For best taste and texture, I don’t recommend freezing the salad as the mayo tends to separate and break when frozen and thawed.
Chicken Salad
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
- 2 stalks celery, 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, celery, 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.
Nutrition
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.
I am sure he’ll love this sandwich 🙂
Hi ms lalaine! Is it ok not to put eggs?
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. 🙂
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.
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 🙂
Laine,
If I skip the pineapple and condensed milk will it make a big difference on the taste?
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.
this looks like a great recipe and is something i’m definitely trying. how long does this keep?
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!
Thanks for sharing this recipe, it’s really good and tasty!
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. 🙂
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 🙂
nice one. thanks for sharing
You’re welcome, Teepee 🙂
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 🙂