Chicken Salad Sandwich Recipe at The Little Shop of Olive Oils

Suyo Chicken Salad Sandwich


  • 2 cups cooked chicken breast, shredded
  • 1/2 cup mayonnaise
  • 1/4 cup finely chopped seedless english cucumber
  • 1 tablespoon Basil Olive Oil
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red bell pepper
  • 1 tablespoon Dijon mustard
  • 1 teaspoon of Suyo Cucumber White Balsamic
  • Salt and pepper to taste
  • 8 slices of whole grain bread
  • Lettuce leaves
  • Tomato slices


  • In a large mixing bowl, combine the shredded chicken, mayonnaise, olive oil, chopped celery, cucumber, chopped red bell pepper, Dijon mustard, and balsamic. Mix well until all ingredients are evenly incorporated.
  • Season with salt and pepper to taste. Adjust the amount of mayonnaise and mustard if necessary.
  • Lay out 8 slices of whole grain bread.
  • Place a leaf of lettuce on 4 of the slices.
  • Add a couple of tomato slices on top of the lettuce.
  • Generously spread the chicken salad mixture over the tomato slices.
  • Top with the remaining slices of bread to complete the sandwiches.
  • Cut each sandwich in half, if desired, and serve immediately.
  • Enjoy!
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