I rarely find a truly excellent grilled chicken salad sandwich in the United States. As a child in South Africa, my mother and I would often stop for afternoon tea at John Orrs department store, where their restaurant served a grilled chicken salad sandwich that I still remember fondly. It was juicier and tangier than the versions I’ve had here, with a pleasant crunch and bread grilled much like a panini—only without cheese. Below are tips and a simple method to recreate that satisfying sandwich at home, using leftover rotisserie chicken if you have it.
Tips:
Shred the chicken with two forks or by hand rather than slicing it with a knife — the texture is better that way.
For crunch, add finely diced celery. To make small, even pieces, slice the celery stalks lengthwise first, then cut crosswise into tiny dices.
I prefer Miracle Whip over mayonnaise for its brighter tang. To make the salad moist and juicy, stir in a little milk, plain yogurt, or kefir — kefir is a lovely, slightly tangy option if you have it.
Melt butter in a skillet before grilling the sandwich so the bread gets a crisp, buttery crust. This also makes it easier than spreading butter on each slice.
For extra fresh crunch, shred lettuce and add it to the sandwich after grilling so it retains its texture.
The finished sandwich should be juicy and flavorful: a crisp, buttery crust, moist chicken salad with a pleasant tang, and crunchy celery and lettuce for contrast. I’d love to hear how yours turns out in the comments.
GRILLED CHICKEN SALAD SANDWICH
Michelle Sam
Ingredients
- 250 grams shredded cooked rotisserie chicken
- 50 grams chopped celery
- 100 grams Miracle Whip
- 70 ml milk, kefir, or plain yoghurt
- Salt and pepper to taste
- 8 slices bread
Instructions
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Chop the celery into small dices.
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Shred the chicken and place it in a bowl, removing any skin.
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Add the diced celery to the chicken.
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Stir in the Miracle Whip and enough milk, kefir, or yoghurt to achieve a moist, juicy consistency.
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Season with salt and pepper to taste.
Grilling the sandwich
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Melt a knob of butter in a skillet over medium heat.
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Assemble the sandwich with the chicken salad between two slices of bread and place it in the pan.
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Grill until the bread is golden and crisp, then flip to brown the other side. Add more butter if needed.