My brother and sister in law come in to town every couple months and have got me hooked on a new sandwich from our favorite sandwich shop (Village Baker). There is only one near my home and it takes over 30 minutes to get there, so we don’t get there too often. I always get their amazing Turkey Provolone, but decided to try their Chicken Salad. I was pleasantly surprised!! I make homemade chicken salad all the time, but their recipe had so much flavor, herbs and the BEST texture I have ever had in a chicken sandwich. He begged me to recreate their recipe, and I think we are pretty close. There are a few spices and ingredients, but don’t be scared. The combination of flavors is totally worth the extra effort of adding a few extra spices. The other part of this recipe I love is the chicken texture. I always cubed my chicken in my chicken salad but the pieces of chicken tended to be too large and not enough sauce per chicken ratio. Putting the chicken into the food processor for a few turns made this salad a fabulous texture!

Chicken salad sandwiches are perfect for a quick weeknight dinner, or for a picnic in the mountains. No matter when you serve these sandwiches they are sure to be a hit!

Village Baker's Chicken Salad Sandwiches
  1. 8 cup of cooked and cubed chicken (seasoned with salt and pepper)
  2. 2 1/2 cup mayonnaise
  3. 1 cup green onions, sliced
  4. 1 cup celery
  5. 1/2 white onion
  6. 1/2 tsp. dried dill
  7. 1 tsp. basil
  8. 2 Tbs. coarse ground mustard
  9. 1 tsp. white vinegar
  10. 1 1/2 tsp. Worcestershire sauce
  11. Dash cayenne pepper
  12. 1/2 tsp. paprika
  13. 2 tsp. dried parsley (I am sure fresh would be even better)
  14. 1/2 cup sour cream (enough to make the chicken as moist as you want it)
  15. Sandwich bread
  16. Provolone cheese, sliced (optional)
  17. Tomatoes, sliced
  18. Lettuce leaves, torn
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  1. Cook the chicken in a crock pot until the chicken is fork tender. Drain the excess juices and shred the chicken or cut into bite sized pieces. If you don't want to use shredded chicken, cut the chicken into half inch pieces and saute in a pan. Once the chicken is cooked, let it cool and put in a bowl. Place 3/4 of the chicken mixture into a food processor and pulse for a few seconds until the chicken is broken down a little (I kept a little in the bowl with the larger chunks for texture purposes). To the chicken add the mayo. Slice the green onions and add to the chicken. Dice the celery and white onion super small (you can put this in a food processor if you'd like). Add the vegetables to the chicken and mix. Add all of the seasonings to the chicken. Season with salt and pepper as desired.
  2. For the sandwiches, slice the tomatoes and tear the lettuce leaves. Put a generous portion of the chicken onto the bread. Serve with tomatoes, sliced cheese and lettuce if you desire.
  1. *Recipe makes 10 cups of chicken salad.
  2. *If you like a sweet with your chicken salad add some grapes and diced apples
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