Chicken Salad on Rye

Chicken salad sandwich

We had a good thing going. I’d go to O.E. Market once every week or two and get a sandwich. My go-to order: the chicken salad with bibb lettuce on rye. It was a solid choice. A light chicken salad with just enough mayonnaise to hold things together and not a dollop more. I loved the fresh herbs and dried cherries, and, obviously, the generous side of freshly fried potato chips with gray salt. I’m telling you. Solid. Lunch. Order.

That is until they upended their menu. In a recent revamp, they’ve switched from sandwiches to tacos. I haven’t been over to try the new menu… I love tacos, but this was my place for a great sandwich. So I did the next best thing: make my own.

Putting together these sandwiches was a cinch, and they made for a great lunch.  Despite the taco takeover, it looks like I’ll still be having my go-to sandwich every week or so. Now I just have to figure out how to recreate those potato chips.


chicken salad sandwiches

The chicken doesn’t have to be too finely shredded since it will break down some more as you mix in ingredients. Buy a rotisserie chicken from the grocery store and this is dead easy, with more than enough chicken for this recipe and more. The dried cherries are such a treat. You can sub in cranberries, but it’s not quite the same. Chicken salad will keep in the fridge for several days and the sandwich holds up very well if assembled in the morning.

3 cups cooked and shredded chicken
1/4 cup mayonnaise, plus more for spreading on bread
2 teaspoons grainy mustard
a drizzle of olive oil
1/3 cup dried cherries
1/3 cup toasted nuts (pecans, almonds, or walnuts), chopped
1 small shallot, minced
2 tablespoons tarragon or parsley, chopped
bibb or butter lettuce
8 slices sandwich bread (I used rye)

Add chicken, mayonnaise, mustard, a drizzle of olive oil, and a generous pinch each of salt and pepper to a medium bowl and mix to combine. Gently mix in cherries, nuts, shallot, and herbs.

Spread mayonnaise onto one slice of bread per sandwich. Lay a leaf of bibb lettuce on sliced bread and top with scoops of chicken salad. Top with another slice of bread, press down gently, and serve. Repeat with remaining ingredients.

Serves 4.



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