Chili Crisp Chicken Salad Sandwich

Course: Bread, Sandwich

Cuisine: Asian Fusion

Prep Time: 20

Cook Time: 5

Total Time: 25

Servings: sandwiches

Calories: 747kcal

Author: Marvellina

An easy chili crisp chicken salad recipe made with leftover rotisserie chicken and a creamy dressing. Perfect for quick lunches, sandwiches, and meal prep.

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US Customary - Metric

Ingredients

450 g leftover cooked chicken meat shredded
135 g kewpie mayo or regular mayonnaise
2 Tbsp rice vinegar
1 Tbsp sesame oil
4 Tbsp chili crisp
½ cup cilantro leaves loosely packed
4 green onion finely chopped
1 tsp sugar
½ tsp freshly ground black pepper
Salt to taste

To assemble into sandwiches:

8 slices bread white bread, sourdough bread, or any bread of your choice
4 Tbsp kewpie mayo or regular mayonnaise
1 cucumber thinly sliced

Instructions

Prepare the chicken salad (at least 1 hour before you plan to serve or overnight, to allow flavor to melt)

I use mixture of leftover rotisserie chicken breast and thigh meat that I shredded.
In a large mixing bowl or glass container, combine mayo, rice vinegar, sesame oil, chili crisp, chopped cilantro leaves, thinly chopped scallions, sugar, small pinch of salt. Stir to combine everything
Add the shredded chicken and use rubber spatula to fold and mix everything until the chicken pieces are well-coated by the seasonings.
Cover and let it chill in the fridge for at least 1 hour. I like to prepare this the night before so the flavor really have time to melt.

Assembling sandwiches:

In this step-by-step photo, I use sourdough bread. Milk bread, whole wheat bread, soft crust French bread also works great. Pretty much any of your favorite bread (rustic or enriched) can be used.
Heat a dry skillet or cast-iron pan over medium heat. Spread a thin layer of mayo on both sides of all slices of bread. When the pan is hot, place the bread slice on the pan (you may need to do this in batches) and toast for 2-3 minutes per side until golden brown. If you want to go an extra mile, keep the bread on a cooling rack to prevent condensation from forming while you are toasting the rest of the bread.

Toasting the bread help to create that crisp layer on the outside and on the inside it helps to prevent the bread from getting soggy from the filling

Spread 1/2 Tbsp of mayo on each slice of the toasted bread.
Pile some of the chili crisp chicken salad on one slice of the bread. Spread it evenly. Top with 5-6 thin slices of cucumber (more or less is up to you). Then top with another slice of bread on top. Repeat with the remaining bread slices and filling
Use a serrated knife to cut into half diagonally or simply just cut in half and serve immediately

Nutrition