Shredded Chicken Sandwiches with a Creamy Dill Twist
Shredded chicken sandwiches with a creamy dill twist, perfect for picnics, parties, or lunches. Easy, fresh, and always a crowd favorite!
Ingredients
Filling
- 500 g (1 lb) cooked chicken meat, finely shredded (from a large rotisserie chicken or homemade cooked chicken)
- 1 celery stalk, sliced thin then chopped into small pieces
- 1 green onion, finely sliced
- 3/4 cup walnuts, roughly chopped
- 3 tbsp finely chopped dill pickle or cornichon
- 1 1/2 tbsp fresh dill, finely chopped
Sauce
- 2/3 cup whole egg mayonnaise
- 2/3 cup sour cream (or plain full-fat yogurt)
- 2 tsp Dijon mustard (halal-certified or yellow mustard)
- 1 1/2 tbsp fresh lemon juice
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
Sandwiches
- Salted butter, softened, for spreading
- 20 slices white sandwich bread, day-old
Instructions
- Shred the chicken as finely as possible using a stand mixer, hand mixer, or your hands.
- In a large bowl, whisk together the mayonnaise, sour cream, mustard, lemon juice, onion powder, garlic powder, salt, and pepper until smooth.
- Add the shredded chicken, celery, green onion, walnuts, pickle, and dill to the bowl and stir until everything is evenly coated.
- Spread each bread slice lightly with butter, then add about 1/2 cup of the chicken filling and top with another slice of bread.
- Trim crusts if you like, cut sandwiches neatly in half, and chill briefly before serving for the cleanest slices.