Rotisserie Chicken Salad Sandwiches

I’ve always believed that “best” and “chicken salad” are subjective terms, but when I stumbled across an article crowning Kardea Brown’s recipe as the top chicken salad—beating out even Ina Garten—I couldn’t resist the challenge. Kardea, a Food Network chef I hadn’t heard of before, had my curiosity piqued. Her recipe promised a fresh take, and I was craving chicken in any form, so I dove in. Spoiler: it’s a winner!

 

 What sets this recipe apart is Kardea’s clever use of both light and dark meat from a rotisserie chicken that gives it incredible depth. I made a small tweak, swapping the suggested bell pepper for roasted red pepper (a personal preference), and the result was phenomenal. I’d never used peppers of any kind in chicken salad before, and I rarely reach for Dijon mustard, but that mustard was a game-changer, adding a tangy, sophisticated kick that elevated the whole dish, not to mention the eggs that I particularly enjoyed.

The recipe comes together quickly, perfect for a weeknight meal or a fancy lunch. The combination of creamy mayonnaise, smoky paprika, and garlicky goodness with the crunch of celery and the subtle sweetness of roasted red pepper made every bite irresistible. Served on buttery croissants, this chicken salad sandwich is now a staple in my kitchen.

Here’s the recipe, adapted from Kardea Brown’s original:

 

Rotisserie Chicken Salad Sandwiches
Serves: 6

1 store-bought rotisserie chicken (about 3 lbs.), white and dark meat hand-shredded, then roughly chopped
1 c. Duke’s mayonnaise
1/3 c. Dijon mustard
1 t. smoked paprika
1 t. garlic powder
2 hard-boiled eggs, chopped 
1 celery stick, diced 
½ c. Melissa’s roasted red pepper, diced 
Kosher salt and freshly ground black pepper 
6 croissants, split 

In a medium bowl, mix the shredded chicken, mayonnaise, Dijon mustard, paprika, garlic powder, chopped eggs, celery, and roasted red pepper. 

Season with kosher salt and freshly ground black pepper to taste. 

Cover and refrigerate for about 30 minutes to chill and let the flavors meld. 

Serve on split croissants for a delicious sandwich. 

This chicken salad is versatile—perfect for a picnic, a casual lunch, or even a light dinner. The Dijon and roasted red pepper add a bold twist that makes it stand out from the usual recipes. Kardea Brown’s version has earned its spot as my go-to, and I’m already looking forward to making it again. If you’re a chicken salad skeptic like I was, give this a try—it might just redefine “best” for you too!

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