Warning – you will be asked to make this recipe repeatedly! Perfectly poached chicken is combined with a creamy dressing spiked with red onion, gherkins (dill pickles) and parsley to make The BEST Chicken Sandwich Filling. This is the answer to your next picnic, afternoon tea or grazing platter. Whether served in finger sandwiches, stuffed into a brioche roll or wrapped in flatbread, this filling is absolutely delicious and easy to make. You can even store it in the fridge for quick lunches or dinners during the week. I love this recipe so much that I included it in my new cookbook Simple Dinners Every Day.
Is The BEST Chicken Sandwich Filling suitable for leftovers?
Yes, the BEST Chicken Sandwich Filling can be refrigerated in an airtight container for up to 3 days.
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The BEST Chicken Sandwich Filling
- Total Time: 15 mins
- Yield: 6–8
Ingredients
- 900 g (2 lb) boneless, skinless chicken breast (about 4 small or 3 large chicken breasts), poached and finely chopped
- 1 cup (250 g) whole-egg mayonnaise (see note 1 about gluten-free)
- ⅓ cup (45 g) finely diced celery
- ⅓ cup (50 g) finely diced red onion
- ⅓ cup (75 g) finely diced gherkins (dill pickles)
- ¼ bunch flat-leaf parsley, finely chopped
- Sea salt flakes, to taste
- Freshly cracked black pepper, to taste
- 16 slices of bread to make 8 sandwiches, or 18 mini dinner rolls (pictured)
Instructions
- Combine all the ingredients in a medium bowl.
- Serve the filling in sandwiches, rolls, wraps, brioche or bake-at-home mini dinner rolls.
Notes
Note 1 – Although mayonnaise is generally dairy-free, always check the label on the jar to be 100% sure.
MAKE AHEAD
Refrigerate for up to 3 days in an airtight container.
LEFTOVERS
Refrigerate for up to 3 days in an airtight container.
- Prep Time: 15 mins
- Category: lunch, snack, sandwich, sandwich filling
- Method: combine
- Cuisine: American
nadaaman says:
I have made this recipe twice for a crowd. It is budget friendly, the poaching chicken was such an on point trick & the recipe ticks all the taste bud demands!
Absolutely Delish as Nic says!! 😃
Nicole says:
I am going to a picnic this weekend and I’m making sausage rolls and these! Haha! I am a one trick pony but they truly are the best! And yes, absolutely delish! 😂😍 I am SO glad you love it as much as we do! Nic x
Inga says:
I made this as a lunch option for my husband and I with whole wheat toast and as a wrap. I had a little less chicken and added only 200g Mayonaise. It was definitely very tasty and easy to make! Thanks a lot for sharing this recipe!
Anthony Butt says:
Hello there,
How long do you poach the chicken for as it is missing from the notes.
Thanks
Nicole says:
Hi Anthony, thanks so much for pointing this out. I will add the missing info to the recipe right away. But here are some instructions for poaching chicken … I hope they help! Nic x
For perfectly poached chicken, take the chicken out of the fridge and leave it at room temperature while you boil the water to poach the chicken.
Fill a large pot (wide enough to hold the chicken breasts in one layer) with enough water to cover the chicken breast by at least 6 cm. Bring to the boil.
Add the chicken breast to the boiling water using tongs, ensuring it’s in a single layer. Bring back up to the boil and immediately remove the pot from the heat. Keep the lid on and allow the chicken to sit for 30 minutes. (The chicken can be left for up to 45 minutes without risk of it overcooking and drying out.) Note: Don’t add salt, or any stock powders containing salt, to the water because this results in tough chicken!
Maddy says:
Funny timing I was just searching for the poaching instructions and found your comment! ☺️