Peruvian Chicken Salad Sandwich

Growing up I was never a fan of chicken salad sandwiches. As a matter of fact, I pretty much looked the other way. I would often see my parents indulge in ham salad sandwiches, and to this day I see people at the grocery store get excited about things like chicken salad, tuna salad, and whatever mayonnaise based concoction they have behind the glass. Me? Not so much. No don’t get me wrong, I now enjoy a chicken salad sandwich from time to time, but only if I am in control of the ingredients. You still will not catch me ordering a chicken salad sandwich off a menu at any restaurant. Guaranteed.

Peruvian Chicken Salad Sandwich

But it was not too long ago when I made some pretty amazing tasting Peruvian chicken. Along with that some really delicious mayonnaise. As I sat around one afternoon, curious what to make for lunch, I decided to take those leftovers and whip up a Peruvian chicken salad sandwich.

Let’s get started.

Ingredients:

Begin by adding your chicken, mayonnaise, and celery to a small mixing bowl. Stir until you have your desired consistency.

How to make a Peruvian Chicken Salad Sandwich

Spread the butter on the bottom slices of the ciabatta roll, and place them butter side down onto a large, heated skillet. Cook the bun until it is nice and toasted.

Pile the Peruvian chicken salad onto the ciabatta roll. Open wide, and take that first bite. You want to talk about a chicken salad sandwich that is packed with flavor? This is the one, and it will probably be my go to chicken salad style sandwich for some time to come. Hope you enjoy.

Peruvian Chicken Salad Sandwich
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 cup of leftover Peruvian Chicken, chopped
  • 2½ tbsp Peruvian Mayonnaise
  • 1 rib of celery, chopped
  • 1 tbsp unsalted butter
  • 1 Ciabatta roll, sliced in half
Instructions
  1. Begin by adding your chicken, mayonnaise, and celery to a small mixing bowl. Stir until you have your desired consistency.
  2. Spread the butter on the bottom slices of the ciabatta roll, and place them butter side down onto a large, heated skillet. Cook the bun until it is nice and toasted.
  3. Pile the Peruvian chicken salad onto the ciabatta roll. Open wide, and take that first bite. You want to talk about a chicken salad sandwich that is packed with flavor? This is the one, and it will probably be my go to chicken salad style sandwich for some time to come. Hope you enjoy.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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