Paula Deen Jamie’s Chicken Salad Sandwich

Paula Deen Jamie's Chicken Salad Sandwich takes 1 hour 25 minutes and a boiled chicken, diced eggs and crunchy celery to make a creamy, chunky sandwich filling. Try this easy chicken salad sandwich for a church supper or Sunday dinner, since it feeds 6 and the chicken can come from a rotisserie bird.

Boil the chicken with the onion and celery stalks and save that stock, because a spoonful stirred into the mayonnaise keeps the salad moist. Skip the stock and the chicken turns out dry and pasty by the time it is on the bread.

Paula's version adds her lemon pepper seasoning and Silly Salt, so the filling tastes seasoned all the way through instead of just creamy. Layering red onion, tomato and spinach under the chicken salad also keeps the bread from going soggy before you serve it.

Paula Deen Jamie's Chicken Salad Sandwich

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

25

minutes

Cooking time

1

hour 

Calories

420

kcal

Tender chunks of chicken, diced eggs and chopped celery are folded into a creamy mayonnaise dressing loosened with a little stock. Piled on bread with spinach, tomato and red onion, it eats cool, crunchy and soft all at once.

Ingredients

• 1/4 teaspoon Pepper
  

• 1 teaspoon Paula Deen Lemon Pepper Seasoning
  

• 1/2 cup mayonnaise
  

• 2 teaspoons Paula Deen Silly Salt
  

• 1 cup celery, chopped
  

• 4 hard-boiled eggs, diced
  

• 2 stalks celery
  

• 2-3 tablespoons chicken stock
  

• 1 onion
  

• salt
  

• 1 three-lb chicken
  

• 1 loaf of bread
  

• 1 purple onion
  

• 1 red tomato
  

• 1 bundle of spinach
  

Directions

• Boil the eggs: Place the eggs in a medium stock pot with salt and boil them until hard-cooked. Then cool and dice them so they are ready for the salad.
• Cook the chicken: Put the 3-pound chicken in a large stock pot with salt, pepper, 1 onion and 2 stalks celery. Boil until the chicken is well done, then save the stock.
• Prep the chicken: Take the chicken out of the pot and let it cool before you remove the skin and bones. A precooked rotisserie chicken works here too, so you can skip the boiling.
• Mix the salad: Dice the chicken and combine it in a large bowl with 1 cup chopped celery, the diced eggs and 2 to 3 tablespoons chicken stock. Add 1/2 cup mayonnaise, 1/4 teaspoon pepper, 1 teaspoon Paula Deen Lemon Pepper Seasoning and 2 teaspoons Paula Deen Silly Salt, then mix well.
• Slice the extras: Slice the loaf of bread, the purple onion and the red tomato. Keep the spinach handy so the layers go together fast.
• Build the sandwiches: Layer the onion, tomato, spinach and a generous scoop of chicken salad between two slices of bread. Serve right away while the bread is still fresh.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Pyrex 3-piece glass mixing bowl set, Victorinox Fibrox 8-inch chef's knife, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a rotisserie chicken instead of boiling one?

Yes, the recipe itself says a precooked rotisserie chicken lets you skip the boiling. Just pull off the skin and bones, dice the meat, and use a little chicken broth in place of the reserved stock.

How long does chicken salad keep in the fridge?

Store it in an airtight container and plan to eat it within 3 to 4 days. Keep the bread, tomato and spinach separate until you build each sandwich.

Can I make the chicken salad ahead of time?

You can mix the chicken salad a day ahead and keep it covered in the fridge. The flavors settle in overnight, so assemble the sandwiches just before serving.

Why does the recipe add chicken stock to the salad?

A spoonful or two of stock loosens the mayonnaise and keeps the chicken from tasting dry. Add it a little at a time until the salad holds together but still looks creamy.

How do I keep the sandwiches from getting soggy?

Layer the onion, tomato and spinach against the bread first, then add the chicken salad on top. Build them close to serving time rather than hours ahead.