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Chicken Salad Sandwich

Updated on June 18, 2013

This is a recipe my mother came up with after she bought a food processor. Every Thanksgiving we'd have tons of dark meat left over from making the Thanksgiving turkey. Neither of use like the taste of it. We just couldn't stand eating it, so it ended up getting thrown out. So my mother decided to see what would happen if she ground it up in the food processor and what resulted was a great ingredient to make turkey salad sandwiches out of.

Over time I've actually tried grinding up other meats to see how they'll work as sandwiches. Pork and beef don't really seem to work that well, but left over ham salad works just as well as turkey or chicken. I found the ground up pork and beef work better when you put the ground meat on a piece of bread and sprinkle some Italian dressing on them and then sprinkle with some grated cheese and warm them up in the microwave. I think they're been selling sandwiches like that in the freeze section in the store, too. You could also use the ground chicken, turkey, beef, pork or ham for hot open-faced sandwiches which is something the nursing home I worked at would serve the residents. They'd have sound ground beef sprinkled on a piece of bread with gravy poured on top with some mashed potatoes and gravy and green beans served as the side dishes.

Anyway, back to the chicken salad. My mother would always put onions in it like she did when she'd make tuna salad sandwiches and I love onions. But if the chicken salad sits in the refrigerator for a couple of days the onions begin to affect the taste of the salad, so I've eliminated that ingredient in my own recipe. If you want some onions in it, I'd suggest you'd cut some up fresh and add them to a little portion of the chicken salad before you make that sandwich. The ingredient I replaced the onion with is sweet relish. It gives the salad a real nice taste. So you just mix the ground up chicken with Miracle Whip or whatever mayo brand you like and sweet relish.

This is what I call a starter recipe. By that, I mean this is just a start and you can add your own ingredients to the recipe. Instead of mayo, you could use Ranch or Thousand Island salad dressings to whip up the chicken salad to give it a different taste. In that case, you should probably reconsider putting the sweet relish in the chicken salad, because the tastes of the sweet relish and the Ranch of Thousand Island salad dressing might not mesh well. Or you could follow the basic recipe and add other things to it. A lot of chicken salads I've seen have celery in them. I don't think celery would have the same negative taste after a few days when added that onion can have. As is, it tastes really great.

Cook Time

Prep time: 10 min
Ready in: 10 min
Yields: 8 servings


  • 3 boneless chicken breasts
  • 1 cup mayo
  • 1/2 cup sweet relish


  1. Pull chicken breast into pieces and place in food processor to grind up. Only do one chicken breast at a time. Place ground up meat in large bowl.
  2. Add one cup of mayo and 1/2 cup of sweet relish and mix together. (Note: depending on how dry you want the chicken salad to be, you may need to add slightly more mayo for desired consistency.)
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