Southern Chicken Salad Sandwiches are made with chicken, mayo, coarse ground mustard, and eggs for a rich and satisfying flavor.
Southern Chicken Salad
My mom got me started on chicken salad sandwiches early. I remember opening my lunchbox at school to find thick sandwiches of freshly made chicken salad piled on whole wheat bread. What a thrill! It quickly became one of my favorite foods.
Now, some people make chicken salad without eggs. In my family this is just not done. The ideal Southern chicken salad should remind you of profoundly of deviled eggs. Good mustard and mayonnaise are essential, as is the proper method of preparation.
In the South, many people have a preference for one brand of mayonnaise. It’s usually whichever brand you grew up with; in my case, it’s Hellmann’s. I’ve recently become a big fan of the organic version as well as the classic regular mayonnaise.
This is the perfect food for summer time. You can make these for the 4th of July, for picnics, backyard parties, you name it. I highly recommend adding a batch of homemade Chick-fil-A lemonade alongside.
Tips for Making Southern Chicken Salad Sandwiches
- Resist the urge to add other “mix-ins” like nuts or fruits. Southern chicken salad is best when the ingredients are kept to a minimum, allowing the flavor of each element to shine. If you like chicken salad with fruit, try this one.
- Follow the preparation instructions for the eggs. Yes, mashing the cooked yolks with the mayo and mustard is an extra step, but it’s crucial to the final flavor and texture. Trust me.
- I find that the flavor is best the next day, once the chicken salad has had time to chill undisturbed in the fridge. I don’t know why that is, but it’s true.
Southern Chicken Salad Sandwiches
- 3 cups cooked chicken breast chunks approximately 2 large cooked chicken breasts cut in chunks
- 3 large eggs
- 1/4 cup mayonnaise such as Hellmann's
- 3 teaspoons coarse ground mustard or "country style"
Place the eggs in a pot and fill with water to cover the eggs. Bring to a boil, uncovered. Cover and remove from heat, then let sit for 18 minutes. Drain and chill.
Peel the eggs and remove the cooked yolks to a plate. Set the whites aside.
Mash the cooked yolks with the mayo and mustard until a smooth, thick paste is formed.
In a large mixing bowl, stir the cooked chicken breast chunks and the yolk/mayo/mustard paste together until chicken is well coated. It should stick together lightly in clumps; if it's too dry, add a bit more mayo until it's moist but not too wet.
Roughly chop the cooked egg whites and stir into the chicken mixture. Scoop chicken salad on sandwich bread or rolls to serve. Cover airtight and refrigerate to store.