This chicken sandwich spread is a basic recipe, perfect for adding herbs, seasoning, and vegetables to make a customized sandwich filling. The mixture is called a “spread” instead of a “salad” because the chicken is chopped very finely, making it similar in texture to tuna fish salad. It’s perfect for back-to-school lunch boxes, topping a green salad, or enjoying on toasted rolls.
Previously cooked chicken or a store-bought rotisserie chicken makes this spread come together quickly; canned chicken is another option, and is a real convenience for busy days. If you do have a few extra minutes, poaching boneless chicken breasts is easy and offers fresh flavor.
If you prefer a chunkier spread for sandwiches or for serving on salad greens, cut the chicken and any vegetables you add into larger pieces. The recipe makes enough chicken spread for four sandwiches.
What You’ll Need to Make This Chicken Sandwich Spread 
A Sharp Chef’s Knife 
A Nice Set of Measuring Spoons 
A Mixing Bowl
“This simple chicken salad is both creamy and flavorful. I used a rotisserie chicken, which you can conveniently find at any supermarket. This sandwich would go quite well with the usual sandwich suspects like lettuce, tomato, pickles, and slaw. It would also be great to serve with a salad or soup.” —Craig Ruff
A Note From Our Recipe Tester
Ingredients
- 2 cups cooked chicken
- 1/4 cup mayonnaise, more to taste
- Fine salt, to taste
- Freshly ground black pepper, to taste
- No-salt herb blend, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne pepper, or to taste
Steps to Make It
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Gather the ingredients.
The Spruce Eats / Kristina Vanni
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Mince cooked chicken finely and transfer to a medium bowl.
The Spruce Eats / Kristina Vanni
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Add 1/4 cup mayonnaise, and salt, and pepper, to taste. Mix gently. Add extra mayonnaise, as needed, until spread reaches desired consistency.
The Spruce Eats / Kristina Vanni
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Fold in the no-salt herb blend, garlic powder, onion powder, and cayenne pepper.
The Spruce Eats / Kristina Vanni
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Spread between slices of bread and enjoy.
The Spruce Eats / Kristina Vanni
Recipe Variations
- Add 1/2 cup minced celery and 1 tablespoon minced green onion along with the chicken.
- Add 1/4 to 1/2 cup crumbled crispy cooked bacon.
- Add 1/2 cup chopped toasted almonds and 1 teaspoon curry powder.
- Add 1/2 cup chopped water chestnuts and 2 tablespoons low-sodium soy sauce.
- Add 2 tablespoons minced fresh parsley and 1 teaspoon minced onion.
- Add 3 tablespoons minced celery and 1 teaspoon dried tarragon (or 1 tablespoon of minced fresh tarragon).
- Before adding the salt and pepper, add 1/3 cup of chopped toasted pecans and 1 teaspoon of Creole or Cajun seasoning. Taste and add salt and freshly ground black pepper, as needed.
How to Quickly Poach Chicken Breasts
Place 2 to 4 boneless chicken breasts—about 12 ounces for this recipe—in a saucepan with about 1/2 teaspoon of salt. Add a bay leaf and a sliced clove of garlic, if desired. Cover the chicken with water and bring it to a boil over medium-high heat. Reduce the heat to low, cover the pan, and simmer for about 8 to 10 minutes, or until the chicken registers at least 165 F on an instant-read thermometer. Chicken breasts can be dry if overcooked, so start checking right around the 8-minute mark.
Remove the chicken from the broth and pat dry with paper towels. Dice the chicken when it’s cool enough to handle. Save the broth and refrigerate or freeze it to use for soup or sauce.
