Chicken Salad with Chili Crisp (Print)

Tender chicken, crisp veggies, and spicy chili crisp layered between toasted bread for a satisfying lunch.

# 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
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 Make It:

01 - In a large bowl, combine the cooked chicken, mayonnaise, chili crisp, Dijon mustard, diced celery, chopped red onion, and fresh herbs. Mix thoroughly until all ingredients are evenly distributed.
02 - Add lemon juice to the bowl, then season with salt and freshly ground black pepper according to your taste preferences. Stir well to incorporate the seasoning throughout the salad.
03 - Lightly toast the sandwich rolls or bread slices in a toaster until golden brown and crisp. This step is optional but adds texture to the finished sandwich.
04 - Place a layer of mixed salad greens on the bottom half of each roll or bread slice. Arrange thinly sliced cucumber and tomato 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. Top with the remaining bread half and press gently to secure.
06 - Cut sandwiches in half if desired and serve right away while the bread maintains its texture and the vegetables remain crisp.

# Expert Tips:

01 -
  • The chili crisp adds this incredible crunch and gentle heat that wakes up every single bite
  • It comes together in under 30 minutes but tastes like something from a fancy sandwich shop
02 -
  • The chicken salad actually tastes better if you let it sit in the fridge for an hour, so make it ahead if you can
  • If you're packing these for lunch, put a piece of lettuce or parchment paper between the chicken salad and the bread
03 -
  • Use chicken thighs instead of breast for more flavor and moisture
  • Let the chicken salad sit for at least an hour in the fridge for the best flavor

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