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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A Taste of History: Chicken Salad with Macadamia Rum Dressing

 

This gem of a recipe hails from the 1989 Westerfield House Luncheon Cookbook, a rare treasure from a once-iconic restaurant and inn nestled in Freeburg, IL, just 30 minutes from St. Louis, MO. The Westerfield House, open from 1983 to 2002, was a culinary haven, even earning a spot among the top 250 U.S. restaurants in ‘Conde Nast Traveler’ (April 1995). 

This Chicken Salad with Macadamia Rum Dressing was featured in their “Potpourri of Salads” luncheon menu, alongside delights like Orange Marmalade Muffins (coming soon to the blog!), Homemade French Bread, Fresh Fruit Fantasia with Poppyseed Dressing, Crab Imperial, and the whimsical “Flowerpot” dessert—a layered treat of cake, cinnamon ice cream, and meringue, served in a flower pot with a live flower on top. Dining at Westerfield House was truly an experience to remember.

Here’s the recipe to bring a piece of that magic to your table:

Chicken Salad with Macadamia Rum Dressing

3 c. diced, cooked chicken
¾ c. Duke’s mayonnaise
1 c. finely diced celery
Sea salt  and white pepper, to taste
Crisp lettuce leaves
Macadamia Rum Dressing (recipe below)
Macadamia nuts, for garnish

Season diced chicken with salt and white pepper to taste. Mix with ¼ cup mayonnaise and chill for about 2 hours. 

Combine chilled chicken with remaining ½ c. mayonnaise and diced celery. Using an ice cream scoop, portion onto crisp lettuce leaves. Just before serving, drizzle with Macadamia Rum Dressing and sprinkle with macadamia nuts. 

Serves: 8

Macadamia Rum Dressing

¼ c. pineapple juice
¾ c. Duke’s mayonnaise 
1 t. rum extract (I used 2 t. for extra flavor)

Blend all ingredients until smooth. Refrigerate until ready to use.

Yield: 1 cup

This dish is a perfect blend of creamy, crunchy, and tropical flavors—a true nod to the Westerfield House legacy. Enjoy!

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The Original Coronation Chicken

 

I don’t know about the rest of you, but I pulled an all-nighter in order to watch the coronation live. It’s not often that we can see history in the making, and this was spectacular! I had a friend who was doing the same, and we were messaging back-and-forth about every little detail. She asked me if I had made Coronation Chicken for the occasion, and wanted to know if she could have my recipe. She was surprised when I told her that I had never made Coronation Chicken. After the extravaganza that was the coronation concert, I decided to do a little research. It seems it was first created in 1953 by Le Cordon Bleu London, in celebration of the coronation of Queen Elizabeth II. It was initially called “Poulet Reine Elizabeth,” and was served with rice, green peas, and pimientos. I prefer mine on a lightly toasted croissant. However you’d like to enjoy yours, be sure to give this traditional taste treat a try. I’m not going to lie, it’s a bit of work, but it’s truly the best chicken salad that I have ever eaten.

The Original Coronation Chicken

 1 T. extra-virgin olive oil

1 Melissa’s shallot, finely chopped

1 bay leaf

2 t. mild curry powder

1 t. double-concentrated tomato paste

2 oz. red wine

2 oz. water

1 T. fresh lemon juice

¼ t. brown sugar

¾ c. mayonnaise

½ c. Crème fraîche (or unsweetened whipped cream)

1 T. dried apricots, finely chopped

6 c. cubed cooked chicken

Salt & pepper to taste

3 T. toasted sliced almonds

  Heat the extra-virgin olive oil in a large frying pan over medium-low heat. Add in the shallot, bay leaf, and curry powder, and gently cook for 2 minutes. Add the tomato paste, red wine, and water, and bring to a gentle boil.

Add the lemon juice, and a pinch of sugar, then season with salt and freshly cracked black pepper to taste.

 Simmer for 2 minutes, until the sauce is slightly reduced, then remove from the heat. Strain the sauce through a fine sieve and allow it to cool.

 In a large bowl mix together the prepared sauce with the mayonnaise, Crème fraîche, and finely chopped apricots.

Add in the cooked chicken breast, and mix gently all the ingredients together. Finally, add toasted sliced almonds.

 Serve the coronation chicken with a salad, rice, or as a filling for jacket potatoes and sandwiches.

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Tropical Chicken Salad

I mentioned in this post that I had once had chicken salad that had bananas in it. I received a lot of responses from people who had never heard of such a thing, but they don’t call me “the memory machine” for nothing, so I immediately started to dig. I went through piles of my mother’s recipes, cookbooks I had inherited from a friend, cookbooks that I inherited from my grandmother, and piles of recipes that I had accumulated on my own ever since setting up housekeeping back when dinosaurs roamed the earth; eventually I found it. I have no idea as to the source other than to say it’s from “family friend Lorraine.” Personally, I think this chicken salad is magnificent. It is so different from the kind of chicken salad that is routinely served. It is indeed tropical and refreshing; light yet complex, and fruity with just the right amount of spice, making this version uniquely delicious.

 Tropical Chicken Salad

2 c. cubed cooked chicken*

1 c. chopped celery

¾-1 c. Duke’s mayonnaise

1-1½ t. curry powder

Seasoned salt, to taste

White pepper, to taste

1 c. Melissa’s organic pineapple, cubed, drained**

1 large firm banana, sliced (I cubed mine)

1 14-oz. can mandarin oranges, drained**

½ c. sweetened shredded coconut

¾ c. cashew halves or macadamias

 Place cooked and cubed chicken and celery into a large bowl. In a separate, smaller bowl, combine mayonnaise and curry powder; add to chicken mixture and mix well. Cover and chill for at least 30 minutes.

 Just before serving, fold in the pineapple, bananas, oranges and coconut; toss gently. Serve on salad greens, if desired. Sprinkle with nuts.

*Preheat oven to 350° F. Place breasts of chicken on a low-sided baking pan (read: jelly roll pan), rub with olive oil and sprinkle generously with salt and pepper.  Bake for 35 to 55 minutes until chicken is done and juices run clear. The reason for the wide range of roasting times is because the length of cooking depends upon the thickness of your chicken breast. Remove chicken from the oven, allow to cool, remove skin and cut chicken into neat little cubes; set aside.

**Drain! Drain! Drain! Put them in a salad spinner if need be. Too much moisture will make the dish watery.

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Meal Plan Monday #14 - Uses for Rotisserie Chicken

It occurred to me the other day, as I was bagging my groceries at the market, that I buy way too much food for someone who lives alone. Truth be told, I like to have a fully stocked pantry so that I can, at any time, make any type of dish that I want without having to run to the store for something. The downside is that my pantry and cabinets are bursting, and I can never find what I’m looking for anyway. 

This week, I challenged myself to buy only one thing, and that thing is a rotisserie chicken. From that one rotisserie chicken I plan on making the following dishes, in individual portions, or, if I must, portions for two (I’ll freeze one for later). So, if you’ve ever wondered what to do with a rotisserie chicken (other than just eating it), here are a number of taste-tempting ideas.

Monday - Mushroom Chicken Broth, Salad, Carrot Bran Muffin

Tuesday - Tea Ladies Chicken Salad, Green Salad, Carrot Bran Muffin

Wednesday - Crunchy Chicken Casserole, Roasted Carrots, Slaw

Thursday - Sushi Lunch Out with friends

Friday - Dinner Out with Friends (Aren’t I a popular girl?!)

Saturday - Slow Cooker White Chicken Chili, breadstick

Sunday - Sliced Chicken Sandwiches, Chips, Grape Salad

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Marmalade Chicken Salad

I don’t know about you, but I love chicken salad. Still, as much as I love it, I do get tired of the same old thing. Sure, I can add more celery, raisins, or grapes, include almonds or pecans, but essentially it always seems to taste pretty much the same…until now. This morning, as I was smearing marmalade onto my piece of toast, I got to wondering how it would be in chicken salad. I generally love the combination of citrus and chicken, so decided to stir a little bit of my Homemade Orange Marmalade into the mayonnaise before combining all of the ingredients. It was excellent! It gave it a wonderful brightness, tiny hint of sweetness, and a much more complex flavor than your run-of-the-mill chicken salad. Try this, and serve it on a bed of lettuce with an orange muffin on the side, or as I did here, on a freshly baked croissant.

Marmalade Chicken Salad

1 T. orange marmalade
2 T. Duke’s mayonnaise
1 cooked chicken breast, diced
2/3 c. chopped celery
1/3 c. slivered almonds, toasted
1/2 t. Dijon mustard
1/4 t. salt
1/4 t. onion powder
1/8 t. freshly ground black pepper

In a small bowl, stir together mayonnaise and marmalade; set aside. In a medium bowl combine remaining ingredients. Fold marmalade/mayonnaise mixture into chicken salad, and stir to combine. Serve immediately, or store in the refrigerator for up to two days.

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If you prefer your chicken salad warm, you will love this recipe for Hot Chicken Salad.

This post is linked to:

Celebrate Your Story

Inspire Me Tuesday

Reader Tip Tuesday

Tuesdays with a Twist

Full Plate Thursday

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May is National Salad Month

May is National Salad Month, and before it gets away (Can you believe that June is next week?), I wanted to share some of my favorite salads with you. This is a tasty and diverse group. Some are hearty, some are light, all are unique and satisfying, and sure to earn you lots of compliments. To get to the recipe, click on the name of the salad beneath each picture.

Chickpea, Avocado and Feta Salad

Fava Bean and Cherry Tomato Salad

 Pear and Walnut Salad

 Muffaletta Pasta Salad

 Tarragon Chicken Salad with Champagne Grapes

 Baby Greens, Beet, Walnut, and Blue Cheese Salad

 Mexican Cobb Salad

 Waldorf Salad

 Sorrel & Watermelon Salad with Feta

This post is linked to:

Merry Monday

Art of Homemaking

Amaze Me Monday

Busy Mondays

What’s for Dinner?

Inspiration Monday

Cooking & Crafting Monday

Mosaic Monday

Nutty Chicken Salad Veronique

There are many versions of Chicken Salad Veronique, and it has graced the plate of many a ladies' luncheon. Essentially is it just chicken salad with grapes and nuts. It's popular because it is always good, and it can be seasoned to suit any taste. I happen to like my chicken salad with a touch of curry. I think it makes it much more interesting, particularly when served on a sandwich, so that the flavor really comes through.

Nutty Chicken Salad Veronique

2 cups cubed cooked chicken
1 cup seedless green grapes, halved
1/2 cup toasted pecan halves, rough chopped
1/2 cup chopped celery

2 tablespoons fresh parsley, chopped

  1/2 teaspoon curry powder
1/4 teaspoon turmeric
1/8 teaspoon paprika
Pinch of garlic salt
1/3 cup mayonnaise
Salt and freshly ground pepper, to taste

In a medium bowl mix chicken, grapes, pecans, celery, parsley, and seasonings until thoroughly combined. Fold mayonnaise into chicken mixture. Refrigerate until serving time. Serve on top of flaky croissants with a piece of romaine lettuce.

This post is linked to:

Show and Tell Friday 

Friday Unfolded

Flaunt It Friday

Fridays Flash Blog
Simple and Sweet Fridays

What To Do Weekend 
Weekend re-Treat

Foodie Friday

Friday Finds

Tarragon Chicken Salad with Champagne Grapes

For me, there are about ten “must grow” herbs in my deck potager, all of which are ready to harvest right about now. My weekly meal planning is designed around the use of these herbs, one of which is tarragon, one of my favorites in the group of “must grows.”  It's a pleasant looking little herb with thin leaves on long, graceful stems, making it a nice fill in plant in pots of flowers. It seems to enjoy very much being paired with the zinnias. 

Tarragon goes amazingly well with chicken.  I have a number of recipes combining these two, all of which are warm dishes. The other day I got to thinking that, in the same way in which it enhances a hot chicken dish, tarragon would similarly enhance a cold one, and thus added it to a batch of chicken salad. Oh my, was it good! A touch of sweetness from the champagne grapes (their small size allowing them to thoroughly intersperse with the chicken) made it darned near perfect. Heap it on a fresh croissant for a tasty sandwich, or mound it in a lettuce leaf for a light supper. Either way, you're going to love it. 

Tarragon Chicken Salad with Champagne Grapes

2 cups cubed cooked chicken
1/4 cup mayonnaise
1 tablespoon fresh tarragon leaves, finely chopped 
Juice from half of a small lemon
1 cup celery, diced small
1/2 cup Melissa's Champagne Grapes
Pinch of Old Bay Seasoning
Freshly ground pepper and salt to taste 

Place the mayonnaise, tarragon leaves, lemon juice, celery,  and seasonings in a medium bowl and mix until combined. Fold in chicken and grapes. Refrigerate for 2-3 hours to blend flavors. Serve. 

This post is linked to:

Wow Us Wednesday
Work It Wednesday

What’s It Wednesday

The Scoop

Create It Thursday 

Full Plate Thursday