Chicken and Egg Salad Sandwiches

It’s hard to top the versatility of chicken, adapting to nearly any flavor profile, from sweet to savory. Prepping these ingredients in advance means a delicious lunch can be ready in a flash, and their portability means you can have lunch on the go for days that include a bike ride, boat ride or old-fashioned picnic.


  • 3 chicken breasts, cooked and shredded
  • 1 stalk celery, diced
  • ½ small white onion, diced
  • 5 hard-boiled eggs, diced
  • 1 ½ cups mayonnaise 
  • ¼ cup sweet pickle relish
  • ½ teaspoon black pepper
  • ½ teaspoon celery salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • Bakery croissants or whole-grain bread



In a bowl combine chicken, onions, celery and eggs. Toss to combine.

Stir in mayonnaise, sweet relish and the seasonings.

Cover and refrigerate for at least one hour. Overnight is best to maximize all the flavors.

Serve on a buttery bakery croissant or whole-grain bread with leaf lettuce.