My favorite sandwich filling!
- 1/4 teaspoon garlic powder
- salt and pepper to taste
- 3 cups chicken 4 boneless, skinless breasts boiled and cut into pieces or i used a leftover rotesserie chicken this time
- 4 heaping tablespoons helmann's real mayonnaise
- 2 teaspoons sweet relish optional
- 1 small dill pickle chopped
- 1 small onion chopped - optional
- Carbohydrate 7.26944249822172 g
- Cholesterol 130.7775 mg
- Fat 31.4815799999762 g
- Fiber 0.444075010422703 g
- Protein 31.7000249999812 g
- Saturated Fat 8.15344124999726 g
- Serving Size 1 1 Serving (216g)
- Sodium 388.962249958865 mg
- Sugar 6.82536748779902 g
- Trans Fat 2.43770749999569 g
- Calories 445 calories
Step-by-step
- Place the chicken pieces in a food processer and grind it fine.
- I used a little chopper on the grind setting.
- You want the chicken to be in very, very fine pieces.
- See photo.
- Transfer the chicken to a medium mixing bowl and stir in the mayonnaise and garlic, mixing well.
- Taste and adjust seasonings and the amount of mayonnaise to your taste.
- You can add relish or pickles or both.
- I added both.
- You can also add a little bit of finely copped onion and celery or anything else you like.
- Some folks like to add grapes or nuts, but we like the basic recipe.
- Chill for about an hour and stir well before serving.
- Add salt and pepper to taste and serve on your favorite bread.
- I love sliced tomato on my chicken salad, but you could also add lettuce.
Chilling the mixture for precisely one hour allows the fats from the mayonnaise to firm up around the protein fibers, transforming loose ingredients into a cohesive spread that holds its shape cleanly on sandwich bread without sliding out.
- Process cooked poultry in small batches inside a food processor using the pulse setting rather than continuous running to prevent the meat from turning into an absolute paste.
- Rotisserie birds work exceptionally well here because their meat retains internal moisture, but ensure all cartilage and bone fragments are stripped away entirely before the poultry enters the blade.
- Swap sweet relish for dill pickle at a one-to-one ratio if you prefer a sharper, more savory profile that cuts through the rich fat content of the mayonnaise.
- Keep the finished spread sealed in an airtight container in the refrigerator for up to three days, stirring thoroughly before each service to redistribute any separated liquids.
Proper equipment management prevents textural extremes when breaking down cooked proteins. Cold resting temperatures ultimately dictate whether the final sandwich filling feels heavy or balanced upon the palate.
