Go Back
Gourmet Chicken Salad Sandwich Recipe
Ben Carraoli

Gourmet Chicken Salad Sandwich Recipe

I made this Gourmet Chicken Salad Sandwich when I wanted something comforting but still a little fancy for lunch. I was craving a creamy chicken salad, but with more texture and flavor than the usual version. After trying a few combinations, this recipe turned out perfectly balanced and incredibly satisfying.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 1 large boneless skinless chicken breast – Fresh chicken gives the best texture and keeps the salad juicy after shredding.
  • 1 cup chicken stock – Cooking the chicken in stock adds moisture and deeper flavor than plain water.
  • 1 tablespoon garlic paste – This brings a savory base note that makes the chicken taste richer.
  • 1 tablespoon ginger paste – Adds a subtle warmth and balances the creaminess of the dressing.
  • Salt and black pepper to taste – Proper seasoning is key to bringing all flavors together.
  • 1 tablespoon oil – Helps cook the chicken gently and prevents sticking.
  • 1 cup plain yogurt nonfat or Greek – Yogurt adds creaminess with a light, fresh taste and less heaviness.
  • 1/3 cup mayonnaise – This gives the salad its classic richness and smooth texture.
  • 1 large ripe avocado – Avocado adds natural creaminess and healthy fats.
  • 1 bunch spring onions finely chopped – These provide crunch and mild onion flavor without overpowering the salad.
  • 1 package dried cranberries – Their sweet and tart flavor brightens every bite.
  • 1 tablespoon cracked black peppercorns – Freshly cracked pepper gives stronger aroma and flavor.
  • 1 teaspoon sugar optional – Helps balance tangy yogurt and cranberries if needed.

Method
 

  1. Start by trimming the chicken breast and cutting it into medium-sized pieces. This helps the chicken cook evenly and makes shredding easier later. Even sizing is important for consistent texture.
  2. Add oil to a saucepan and heat it gently. Mix the chicken with garlic, ginger, salt, and pepper, then add it to the pan along with chicken stock. Cook until the chicken is fully done and tender.
  3. Remove the chicken from heat and shred it using two forks while it’s still warm. Leave a little cooking liquid with the chicken to keep it moist. Allow it to cool before mixing.
  4. In a large bowl, mix yogurt and mayonnaise until smooth. This creates a creamy base without being too heavy. Adjust quantities slightly if you prefer more tang or richness.
  5. Add shredded chicken, chopped spring onions, diced avocado, and dried cranberries to the bowl. Season with black pepper and sugar if using. Mix gently to avoid mashing the avocado.
  6. Let the chicken salad rest in the refrigerator for about 10 minutes. This allows the flavors to blend and improves the overall taste and texture.

Notes

  • I always let the chicken cool before mixing to protect the avocado texture.
  • I taste the salad before chilling and adjust seasoning as needed.
  • I prefer freshly cracked pepper because it adds stronger aroma.
  • If the salad feels dry, I add a splash of leftover chicken stock.
  • I keep the cranberries slightly chopped so they distribute evenly.