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Creamy Chicken Mayo Sandwiches Recipe

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A creamy and perfectly balanced Chicken Mayo Sandwich recipe featuring tender shredded chicken blended with a tangy mayonnaise mixture and fresh crunchy veggies, perfect for a satisfying and easy homemade lunch or snack.

Ingredients

Chicken

  • 1/2 lb boneless chicken breast, cut into 2-3” pieces (yields ~150g/1.5 cup cooked chicken)
  • 1/8-1/4 tsp sea salt (start with 1/8 tsp if using salted stock or bouillon)
  • 1/8 tsp ground black pepper
  • 1 cup vegetable or chicken stock OR water plus 1/2 tsp chicken bouillon stock cube (e.g., Knorr)

Mayo Mixture

  • 1/3 cup mayonnaise ( Duke’s or Hellman’s)
  • 3 tbsp sour cream (or plain, whole-milk Greek yogurt)
  • 2 tbsp cream cheese
  • 1 1/2 tsp lemon juice
  • 1/2 tsp whole grain or Dijon mustard
  • 1/2 tsp sugar or honey
  • 3/4 tsp ground black pepper
  • 1/8 tsp sea salt (adjust to taste)
  • 1/2 tsp red chili flakes (optional)

Mix-ins

  • 1/3 cup shredded green cabbage (cut into ½” pieces)
  • 1 green onion (2 tbsp), both white and green parts, thinly sliced
  • 1/2 mini cucumber (¼ cup), peeled and very finely diced

Assembly

  • 8-10 slices white or multigrain sandwich bread (untoasted if serving later)
  • Softened salted butter

Instructions

  1. Boil chicken: Place the chicken pieces, sea salt, ground black pepper, and stock or water with bouillon in a medium saucepan. Bring to a boil over high heat, skimming off any foam or scum that rises. Reduce heat to medium-high and gently boil uncovered, stirring near the end to prevent sticking, until the chicken is cooked through and the liquid has evaporated, about 23 minutes. If liquid evaporates too quickly, add a little water as needed. If the chicken starts shredding but water remains, increase heat to evaporate remaining liquid. Turn off heat once done.
  2. Shred chicken: Transfer the cooked chicken along with any leftover juices to an electric mixer bowl fitted with a paddle attachment. Mix on low to medium speed (4-6) until the chicken is shredded but still maintaining some strands, approximately 2 minutes. Alternatively, shred finely by hand using two forks on a cutting board, avoiding over-shredding for texture.
  3. Make chicken mixture: In a small bowl, combine all ingredients listed under the mayo mixture heading. Add this mixture to the shredded chicken and stir well. Taste the combined mixture and adjust seasoning, adding salt, sweetness (sugar/honey), lemon juice, black pepper, or chili flakes as desired. Then fold in the shredded cabbage, sliced green onion, and diced cucumber until evenly distributed.
  4. Assemble sandwiches: Lightly butter one side of each bread slice. Spread 3-4 tablespoons of the chicken mixture evenly onto the buttered side of one slice, covering the edges to ensure filling in every bite. Top with another bread slice, buttered side inward. Optionally trim the edges and cut sandwiches diagonally or into rectangles. Cover assembled sandwiches with a damp paper towel or tea cloth if not serving immediately.

Notes

  • Use salted stock or bouillon sparingly to control overall saltiness.
  • May substitute sour cream with plain Greek yogurt for a tangier flavor and thicker texture.
  • Adjust red chili flakes or omit to suit children’s palate.
  • For a healthier option, use multigrain bread.
  • Ensure chicken is cooked through but not overcooked to maintain moisture in the sandwich.
  • Optionally toast bread if serving immediately for added texture.

Find it online: https://marthatasty.com/creamy-chicken-mayo-sandwiches-recipe/