Chicken salad is a great choice for lunch or anytime, and is fantastic on a sandwich, roll, or even a lettuce wrap. The best chicken salad sandwiches have a crunchy texture added from ingredients such as celery, onions, pecans, apples, pecans, and/or almonds. This recipe is sweetened with pineapple and relish, and is complemented well on sweet hawaiian rolls. If you prefer, you can use Kaiser rolls, croissants, or regular sandwich bread as well.

Start by gathering all of the ingredients, and finely dicing the celery and onions on a cutting board for the salad. The canned version of crushed pineapple works great for this recipe, but if you prefer to buy fresh and pulse in a food processor that’s totally okay too. I prefer to use miracle whip dressing, but you like mayonnaise better you can substitute this instead.

Mix together the dressing, celery, pineapple, onions, relish, and all of the seasonings in a small bowl. In a larger bowl, shred the pre-cooked chicken before adding in the dressing mixture and mixing thoroughly. Chicken breasts from a deli rotisserie chicken work great for this, or you can prep your own shredded chicken beforehand really cheap. Check out the Slow Cooker Shredded Chicken Recipe for more details!

Once the dressing mixture has been added to the shredded chicken bowl, add in the pecans and fold in until well blended. Slice the rolls, and wash and cut the lettuce before serving. This recipe is good for three to four days in the fridge and makes excellent leftovers! I love this chicken salad with a side of kettle chips for lunch.

Hawaiian Chicken Salad Sandwiches

Course: MainDifficulty: Easy

Servings

servings

Prep time

minutes

Ingredients

2 cups cubed cooked shredded chicken breast
1⁄2 cup crushed pineapple drained
1⁄4 cup chopped pecans
1⁄4 cup chopped celery (about 2 small stalks)
2 1⁄2 tbsp finely chopped onion
2 tbsp sweet pickle relish
1⁄2 cup miracle whip dressing or mayo
1⁄4 tsp onion salt
1⁄4 tsp garlic salt
1⁄4 tsp paprika
1/4 tsp black pepper
1/2 tsp salt
Bibb or Greenleaf lettuce (about 6 leaves)
1 pkg. Hawaiian rolls

Directions

Chop celery and onion. In a small bowl, combine pineapple, pecans, celery, onion, sweet relish, miracle whip dressing, onion salt, garlic salt, paprika, pepper, and salt.
In a larger bowl, shred chicken. Add in pineapple dressing mixture and mix thoroughly.
Fold in chopped pecans. Slice rolls and lettuce.
Serve on rolls with lettuce between bread and chicken salad.