Chicken Salad Chili Crisp (Print Version)
Creamy chicken salad with spicy chili crisp, fresh veggies, and soft bread
# What You Need:
→ For the Chicken Salad
01 - 2 cups cooked chicken breast, shredded or diced
02 - 1/3 cup mayonnaise
03 - 1 tablespoon chili crisp (plus more for serving)
04 - 1 teaspoon Dijon mustard
05 - 1 celery stalk, finely diced
06 - 1/4 small red onion, finely chopped
07 - 1 tablespoon fresh cilantro or parsley, chopped (optional)
08 - 1 tablespoon lemon juice
09 - Salt and freshly ground black pepper, to taste
→ For the Sandwiches
10 - 4 sandwich rolls or slices of bread
11 - 2 cups mixed salad greens
12 - 1 small cucumber, thinly sliced
13 - 1 medium tomato, sliced
# How-To Steps:
01 - In a large bowl, combine the chicken, mayonnaise, chili crisp, Dijon mustard, celery, red onion, and herbs (if using). Add lemon juice, then season with salt and pepper to taste. Mix thoroughly until well combined.
02 - Toast the sandwich rolls or bread slices if desired for added texture and warmth.
03 - To assemble, layer salad greens on the bottom half of each roll or bread slice. Top with sliced cucumber and tomato.
04 - Spoon a generous portion of chicken salad onto the vegetables. Drizzle with extra chili crisp if you like more heat. Add the top half of the roll or bread, press gently, and serve immediately.
# Expert Tips:
01 -
- The chili crisp cuts through the rich mayonnaise creating layers of flavor that keep every bite interesting
- This comes together in about 20 minutes making it perfect for busy weekdays or casual weekend lunches
02 -
- The chicken salad tastes better after it rests for 10 to 15 minutes in the refrigerator
- Extra chili crisp on top is not optional if you want the full experience
03 -
- Shred the chicken instead of dicing it for a texture that holds together better in the sandwich
- Let the assembled sandwich sit for 2 minutes before eating so the flavors settle