Chicken Salad Sandwich

Ingredients

• 1.36 kgchicken thighs, bone-in and skin-on
• 1.42–1.66 litreswater
• 60 mlchicken bouillon
• 4 sticks, divided (2 halved and 2 chopped)celery
• 1yellow onion, quartered
• 15 mlkosher salt
• 4eggs, hard-boiled and finely chopped
• 2spring onions, thinly sliced
• optionallettuce
• optionaltomato, sliced
• optionalred onion, thinly sliced
• as neededsliced bread
• 300 mlmayonnaise
• 120 mlsweet relish
• 30 mlfresh lemon juice
• 15 mlWorcestershire sauce
• 1.25 mlliquid smoke
• 5 mlhot sauce
• 5 mlyellow mustard
• 7.5 mlgarlic powder
• 7.5 mlonion powder
• 1.25 mlkosher salt
• 1.25 mlblack pepper
• 0.625 mlcelery seed

Instructions

1. 1

   Cook the chicken

   Separate the chicken thighs from their skin. Put the thighs and skin, water, two halved celery sticks, quartered onion, bouillon and 15 ml kosher salt in a 5.7-litre Instant Pot. Make sure the water covers everything by at least 2.5 cm. Seal the pot according to the manufacturer's instructions and cook on manual, high pressure, for 20 minutes.

2. 2

   Shred the chicken

   Quick-release the pressure, drain the pot and transfer the chicken to a tray. Discard the skin and reserve or freeze the stock for later. Let the chicken cool until safe to handle, then remove the bones and gristle and shred it with a fork, or dice it if you prefer. Refrigerate until ready to mix with the dressing.

3. 3

   Mix the dressing

   Whisk the mayonnaise, sweet relish, lemon juice, Worcestershire sauce, liquid smoke, hot sauce, mustard, garlic powder, onion powder, 1.25 ml kosher salt, black pepper and celery seed in a medium bowl. Refrigerate until you are ready to combine it with the chicken.

4. 4

   Combine the salad

   Put the shredded chicken in a large bowl with the dressing, chopped celery, spring onions and chopped hard-boiled eggs. Toss until evenly combined, cover and refrigerate until serving. The flavour improves as the salad chills; if possible, make it a day ahead.

5. 5

   Assemble sandwiches

   Spoon the chicken salad between two slices of bread. Add lettuce, tomato and red onion if you like, or serve the salad with crackers.

What is chicken salad?

American chicken salad is a chilled mixture of cooked chicken and a creamy dressing, often served in sandwiches or alongside crackers. This version adds chopped egg, celery and sweet relish for a mix of soft, crunchy and tangy elements.

Juicy chicken thighs make a substantial base, while the seasoned dressing brings together the savoury, sweet and sharp flavours. Chilling gives the ingredients time to meld before the salad goes into the bread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 695 calories, 32g protein, 11g carbs, 58g fat.

The chicken and eggs provide most of the protein, while the mayonnaise supplies most of the fat; bread contributes much of the carbohydrate when served as a sandwich. Add lettuce or other salad greens on the side to balance the plate with fresh vegetables.

Cooking the chicken

Pressure cooking: the thighs cook with celery, onion, bouillon and salt, which also creates a stock to reserve for another use. Keep the water level at least 2.5 cm above the contents before sealing the pot.

Cooling: let the chicken cool enough to handle before removing bones and gristle. Shred it with a fork for a loose texture, or dice it for more distinct pieces.

Building the dressing

Creamy base: mayonnaise coats the chicken and eggs, while sweet relish adds a little sweetness and crunch. Lemon juice, mustard and Worcestershire sauce balance that richness with tang and savouriness.

Seasoning: garlic and onion powders, hot sauce, liquid smoke and celery seed add depth. Whisk the dressing until combined, then keep it chilled until mixing.

Getting the texture right

Celery: the two sticks cooked with the chicken flavour the cooking liquid; chop the other two finely for crunch in the finished salad. Slice the spring onions thinly so they distribute evenly.

Mixing: fold and toss until the chicken is coated without crushing the chopped egg. If the mixture looks uneven, scrape the bottom and sides of the bowl and toss again.

Make-ahead timing

Chilling: refrigerate the combined salad, covered, until you are ready to serve. The recipe recommends making it a day ahead when possible so it has time to rest and chill.

Assembly: add the salad to the bread shortly before eating. Keep optional lettuce, tomato and red onion separate until then so you can add them to taste.

Serving ideas

Sandwiches: spread the salad between slices of bread and add lettuce, tomato or thinly sliced red onion if desired. Choose bread that can hold the filling without tearing.

Alternatives: serve the chicken salad with crackers, or spoon it over green salad leaves for a bread-free serving. Keep extra dressing and toppings alongside so everyone can adjust their plate.

Recipe notes & tips

• Check that the water covers the Instant Pot contents by at least 2.5 cm before sealing.
• Reserve the cooking stock for later use, or freeze it as directed in the method.
• Remove all bones and gristle before shredding or dicing the chicken.
• Chop the celery finely so the crunchy pieces are easy to scoop into a sandwich.
• Make the salad a day ahead if you have time for a longer chill.
• Add lettuce, tomato and red onion when assembling rather than mixing them into the salad.

Variations

• Serve with crackers: spoon the chilled salad onto crackers instead of using bread.
• Add leafy greens: serve the chicken salad over green salad leaves.
• Choose diced chicken: cut the cooked chicken into small pieces instead of shredding it.
• Adjust the heat: add hot sauce to taste when whisking the dressing.
• Add sandwich toppings: layer lettuce, tomato or thinly sliced red onion with the filling.

Common mistakes to avoid

• Water too low: check that it covers the Instant Pot contents by at least 2.5 cm before cooking.
• Handling chicken while hot: let it cool until safe to touch before removing bones and gristle.
• Leaving bones behind: check the chicken carefully as you remove the bones, then shred or dice it.
• Adding warm chicken: refrigerate the chicken until it is ready to be combined with the dressing.
• Serving before chilling: cover and refrigerate the salad first so it can rest and chill.
• Overfilling bread: add a manageable amount of salad so the sandwich is easier to hold.

How to store

Store the chicken salad covered in the refrigerator and use it within 3–4 days. Keep sandwich toppings and bread separate until serving; stir the salad before using if it has settled. Serve it chilled rather than reheating it.

Frequently asked questions