Leftover Chicken Sandwich served on a bed of rocket salad, a quick and easy way of using up any rotisserie or leftover roast chicken you might have from your Sunday roast. The chicken sandwich filling has a lovely crunch coming from the pickled gherkin, celery and spring onions, while the mayo and sour cream make it creamy and refreshing. Add a pinch of hot paprika for a spicy kick, and you have a delicious sandwich to pop in your lunch box, picnic basket or bring to an outdoor party.
Sandwiches are a fantastic option if you are looking for a light lunch or some quick bites to eat on the go, rather than a full meal.
And with Spring and warmer days come BBQs, picnics, backyward gatherings, afternoon tea parties ( I have a wonderful Afternoon tea party menu here) and so much outdoor fun, and finger foods are your best bet to please a hungry crowd.
We are absolutely mad about Sunday roast dinners, and while I always try and rotate the roast we have, we always end up having either roasted spatchcok chicken or whole roasted chicken and sometimes leftovers are inevitable.
And this fantastic chicken salad sandwich makes the perfect lunch on a Monday when you just want to clear the fridge and use up any leftovers.
But it's also perfect for any other day of the week when you don't fancy cooking up a storm and want something light, but equally delicious and nutritious.
But fear not, this is not one boring chicken sandwich, like the kind you get in a meal deal in supermarkets, but a scrumptious sandwich full of flavour, the kind of food that makes you close your eyes and enjoy every single bite!
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- leftover chicken - shredded or cut into small cubes, it does not need reheating, it can be used cold in this sandwich
- rocket salad / arugula - for extra freshness and colour, but also lots of flavour
- mayo - I use regular mayo, but you can use light one if you wish
- sour cream -it balances out the richness of the mayo
- salt & pepper - to taste
- paprika - I used hot paprika, but you can also use sweet or smoked paprika
- spring onions - add colour, crunch and flavour
- dill - fresh dill works incredibly well in salads, I highly recommend using it for a boost in flavour
- pickled gherkins - you can't have a chicken sandwich without some, they are AMAZING!
- celery stalks - for a good crunch
- bread - use the bread of your choice, it can be store-bought, or even homemade, I have a few bread recipes that you might like: crusty white bread, sandwich bread or flatbread to make some delicious wraps
Easy swaps
You can swap the rocket salad for baby spinach or baby green leaves / mixed salad leaves, kale or cavolo nero. The spring onions can be replaced with chives.
The leftover chicken can be swapped for leftover turkey, beef, lamb or any other leftover meat you have around.
You can also add radishes, apples, peppers or cucumber for extra crunch and goodness, it's all up to you.
Step-by-step photos and instructions
- shred of cut the cooked chicken into small cubes
- add them to a mixing bowl together with the finely chopped spring onions, dill, celery and pickled gherkin
- season with salt, pepper and paprika, add the mayo and sour cream and mix well to combine all the ingredients
- arrange rocket salad leaves on a bread slice, top with the chicken filling, and top with the second bread slice
Expert tips
You can make the chicken salad filling the night ahead and refrigerate, so you can just assemble the sandwiches in the morning, made too far ahead the sandwiches might get a bit soggy otherwise.
If you don't have any leftover chicken, you can also grill or poach a chicken breast, leave it to cool completely, then follow the same steps.
Other chicken sandwiches you might like
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Leftover Chicken Sandwich
Ingredients
- 2 cups leftover chicken
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 celery stalk
- 1 spring onion
- 1 tablespoon fresh dill
- 1 pickled gherkin
- ½ teaspoon sea salt
- ¼ teaspoon ground black peppper
- ½ teaspoon hot paprika
- 1 cup rocket salad (arugula)
- bread slices
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Instructions
- Shred or cut the cooked chicken into small cubes and add them to a large bowl together with the finely chopped celery, gherkin, spring onion and dill.
- Add the sour cream and mayo, season with salt, pepper and paprika, and mix well to combine all the ingredients.
- Arrange rocket salad on a slice of bread, add the chicken salad filling, and top with another slice of bread.
Video
Notes
- You can make the chicken salad filling the night ahead and refrigerate, so you can just assemble the sandwiches in the morning, made too far ahead the sandwiches might get a bit soggy otherwise.
- If you don't have any leftover chicken, you can also grill or poach a chicken breast, leave it to cool completely, then follow the same steps.
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