Chicken Salad Sandwiches Using Your Crockpot Whole Chicken

This is post five in the series that started with the crockpot whole chicken.  Just finding out about this great series? Start here to catch up.

Once again, here’s an easy and quick recipe for the crockpot whole chicken we made in the first recipe (or the rotisserie chicken if you did the hack).  Not everyone in my family loves chicken salad sandwiches, so the amounts below will make two or three large sandwiches.  I usually feed the kids half of a sandwich, so this would be plenty for one adult and two young children.  Or, of course, you can double (or triple) the recipe to feed your whole family. Enjoy!

Ingredients:
1/2 cup of chopped chicken
1 cup of chopped boiled eggs
1/2 cup of mayonnaise
1/2 Tbsp of garlic powder
1/2 Tbsp of onion powder

Steps:
1.) Before you begin chopping the ingredients, start with a pot of water.  Add 5 or 6 eggs to the water and then bring to a boil.  Once the water has begun to boil, turn off the stove (but leave the pot on the burner) and cover the pot.  Let it sit for at least 5 – 10 minutes.  Remove the eggs from the pot and place them in a bowl of cold water before peeling. The eggs should come out perfectly boiled and easy to peel.

2.) While the eggs are boiling, chop up about 1/2 cup of the whole chicken.  I used most of one chicken breast for this particular bowl of chicken salad, but you can always use whatever pieces of meat you have left from the crockpot whole chicken.

3.) Measure out the garlic powder, onion powder, and mayonnaise.  Add all ingredients to a bowl.

4.) Peel the boiled eggs. My family is a little picky as far as boiled egg yolks, so I leave all but one out of the chicken salad. You can include them all in the recipe if your family likes them.  Once all the eggs are peeled, I simply chop the egg whites up and add them to the bowl.

5.) Mix everything together well.  I then chill the chicken salad for at least 10-15 minutes before serving on whole wheat bread.

Add carrot and celery sticks on the side, and you have a healthy, easy meal!  This can also sit in the fridge overnight and can be used for lunch the next day.  It’s super easy to pack up and bring to work for a brown bag lunch, which can save you even more money if you normally go out to eat for lunch.

*Some people also like to add relish or various finely chopped vegetables to this chicken salad recipe.  I like to keep it simple so that my kids will eat it, but feel free to experiment to find out what you and your family like.

*Want to mix things up? Add 1 can of tuna, drained, instead of the 1/2 cup of chicken for an easy tuna fish salad.

Missed the previous recipes? Find them all here:

Recipe #4: Chicken Quesadillas 
Recipe #3: Chicken Caesar Wraps
Recipe #2: Homemade Chicken Broth 
Recipe #1: Crockpot Whole Chicken 

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