Nothing, I mean nothing is a delicious as my mom’s homemade chicken salad. Over the years, I created my own take on her recipe but with a few changes. I love fresh dill and mayo as a spreadable combination on any sandwich and this Creamy Dill Chicken Salad Sandwich bumps it up a notch and incorporates cranberries (optional). I think mom would be proud.
It’s so good, I might just eat two sandwiches in one sitting. Want to avoid carbs? Add this creamy salad on top of mixed greens instead.
Serves 3 large sandwiches
10 minPrep Time
18 minCook Time
28 minTotal Time
- 2 diced, poached skinless & boneless chicken breasts (You could cut prep time by using a store bought rotisserie chicken.)
- Creamy Dill Chicken Salad Base:
- 1/2 cup mayo
- 1/2 cup sour cream
- 2 T. dill pickle juice
- 2 T. roughly chopped fresh dill
- 1 T. lemon juice
- 1 tsp. stone ground mustard
- salt and pepper to taste
- 1 c. diced celery
- Optional-cranberries, chopped walnuts for crunch
- Poach Chicken Breasts:
- Trim any fat from 2 large skineless, boneless chicken breasts
- Add to large pot
- Cover with chicken broth (or water) by at least an inch
- Add 3 springs of thyme, 2 bay leaves, 3 springs of parsley, 3 large pieces celery, 1 tsp salt, 1 tsp cracked pepper
- Bring to a boil.
- Reduce to a simmer and let cook for 18 minutes.
- Remove chicken and allow it to cool prior to dicing it.
- (Strain and freeze the remaining chicken broth liquid for another use.)
- Dice chicken and reserve.
- In a large mixing bowl, combine all base liquid ingredients. Add in chopped dill, celery, salt, pepper, and stir. Add in optional dried cranberries and chopped walnuts to taste.
- Allow to chill in the refrigerator at least 30 minutes.
Substitute basil for dill or grapes for cranberries. Almonds also make a great swap ingredient instead of walnuts.