Simple and Creamy Chicken Salad for Sandwiches
Get ready to indulge in the irresistible goodness of our Creamy Chicken Salad for Sandwiches. Packed with chunked chicken, diced eggs, and a flavorful combination of mayo, miracle whip, mustard, and pickles, this recipe will have your taste buds dancing with delight.
Equipment
- 1 pot for boiling the eggs
- 1 medium size bowl and lid for mixing and storing
Ingredients
- 1 large can of chunked chicken or leftover shredded chicken
- 3/4 cup real mayonnaise
- 3/4 cup miracle whip
- 2 tablespoons yellow mustard
- 6 large diced eggs
- 2 large kosher dill pickles, diced
- Salt and black pepper to taste
- optional: chopped celery, onion, apples, cheese cubes, or peppers
Instructions
- Prepare the eggs: Start by boiling six large eggs. Once boiled, cool, peel, and chop them into bite-sized pieces. The eggs add a creamy richness that forms the foundation of this salad.
- Dice the pickles: Dice two large kosher dill pickles to add a delightful tangy crunch to your chicken salad.
- Chicken time: Drain and flake the canned chunk white chicken or shred your leftover chicken. Mix it into the eggs and pickles.
- Creamy dressing: In a separate bowl, combine mayonnaise, Miracle Whip, and mustard. This combination creates the perfect balance of creamy, tangy, and slightly sweet flavors. Season with salt and pepper to taste.
- Mix it all together: Pour the dressing over the chicken mixture and stir until everything is well-coated and creamy.
- Chill and serve: For the best flavor, let the chicken salad chill in the fridge for at least 30 minutes before serving. Once chilled, scoop it onto your favorite bread, crackers, croissants, or serve it on lettuce wraps for a lighter option.