Spicy Chicken Salad Sandwich

Chicken salad with celery on lettuce in a bun on a brown plate on a white wooden surface.

Shredded chicken tossed with a Cajun-spiced mayonnaise dressing, celery, and onion, then piled onto a butter-grilled roll with romaine lettuce to make a spicy chicken salad sandwich with creamy filling and crisp texture.

Course Main Dishes

Cuisine Cajun

Prep Time 7

Cook Time 3

Total Time 10

Servings servings

Calories 827kcal

Author Diane Gail

Ingredients

1 cup mayonnaise
2 large garlic cloves pressed
2 teaspoons lemon juice
1 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 cups cooked chicken tenderloins shredded
1 cup chopped celery
1/2 cup finely diced onion
4 semi-soft rolls sliced
2 tablespoons butter
8 romaine leave tops

US Customary - Metric

Instructions

In a medium bowl, whisk together mayonnaise, lemon juice, pressed garlic, cayenne pepper, smoked paprika, salt, and black pepper until smooth and evenly combined.
Add the shredded chicken, chopped celery, and diced onion to a mixing bowl. Pour the prepared dressing over the top and mix until the chicken and vegetables are evenly coated.
Slice the sandwich rolls in half and spread butter over the cut sides. Place them cut-side down in a skillet over medium heat and cook until golden and lightly crisp.
Layer romaine lettuce on the bottom half of each grilled roll, spoon a generous amount of chicken salad over the lettuce, and close with the top half of the roll.

Notes

Use cooked shredded chicken: The recipe uses cooked, shredded chicken tenderloins because they shred easily and create a consistent texture for chicken salad.
Balance the heat: Cayenne pepper delivers most of the spice while smoked paprika adds depth. Adjust the cayenne slightly if you prefer a milder or spicier chicken salad.
Slice celery for texture: Halve the celery stalks lengthwise before slicing, so the pieces distribute evenly through the chicken salad without creating large chunks in the sandwich.
Grill the rolls well: Toast the buttered rolls until they are golden and lightly crisp to give the sandwich structure and contrast with the creamy chicken salad.
Alternative chicken options: If you already have cooked chicken on hand, it can be shredded or chopped and used in place of tenderloins.

Nutrition