best chicken salad sandwich recipe with Creamy Roasted Red Pepper and Smoked Paprika Dressing

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I think chicken salad is one of those dishes everyone has a standard version of, but this **best chicken salad sandwich recipe** is about to change how you think about it. Instead of a bland, predictable mayo-based filling, we’re building a vibrant, smoky red pepper dressing that instantly elevates your quick lunch or family-friendly dinner. The color alone is enough to make you excited to take a bite. This **best chicken salad sandwich recipe** combines comfort food familiarity with a sophisticated flavor profile that works great for busy weeknights or for entertaining.

Ingredients

450 g (1 lb) cooked chicken breast, completely cooled and shredded into bite-sized pieces. Use pre-cooked rotisserie chicken as a shortcut or bake chicken breasts specifically for this recipe. Ensure the chicken is cool; adding hot chicken to mayo causes a watery, unappetizing texture.
120 g (1/2 cup) jarred roasted red peppers, drained very well. Pat the peppers dry with a paper towel before blending to ensure the dressing stays thick and creamy. The red peppers add a sweet, smoky base flavor without making the sandwich spicy.
180 g (3/4 cup) mayonnaise (full-fat, egg-based). Use a good quality mayonnaise for the richest flavor and texture. For a healthier option, you can swap half of the mayonnaise for plain Greek yogurt.
15 mL (1 tablespoon) apple cider vinegar. This adds a necessary bright, acidic note to balance the richness of the mayo and peppers. A small amount of acidity prevents the dressing from tasting too heavy.
5 mL (1 teaspoon) smoked paprika. Essential for the smoky flavor profile that defines this recipe. Do not swap this for regular paprika; it lacks the deep, robust smoky notes.
2.5 mL (1/2 teaspoon) garlic powder. Adds a subtle savory depth without the sharp taste of fresh garlic. Enhances the overall complexity of the dressing.
5 mL (1 teaspoon) maple syrup. A small amount to balance the acidity and enhance the sweetness of the roasted peppers. You can substitute honey if preferred, but maple syrup is slightly more neutral.
3 g (1/2 teaspoon) fine sea salt, plus more to taste. Season generously to ensure the final product isn’t bland. Adjust the salt after the dressing is mixed with the chicken.
1 g (1/4 teaspoon) black pepper, freshly ground, plus more to taste. Adds a sharp, fresh bite to contrast with the smoky flavors. Freshly ground pepper makes a significant difference in flavor compared to pre-ground pepper.
60 g (1/2 cup) celery, finely diced. Adds crucial crunch and texture to cut through the creamy dressing. Finely dicing ensures a smooth mixture that doesn’t overwhelm the sandwich.
30 g (1/4 cup) red onion, very finely minced. Provides a sharp, savory background note that enhances the chicken. Minced finely so the flavor is present but not overpowering.
8 slices sandwich bread, your preference (e.g., sourdough, whole wheat). Choose a hearty bread that can hold up to the creamy filling without getting soggy. Sourdough or a thick whole wheat bread provides a good base for this **best chicken salad sandwich recipe**.
15 g (1/4 cup) fresh parsley, finely chopped, for garnish. Adds a beautiful green color and a fresh, contrasting herbal note to finish. Do not skip this step; it elevates both the look and taste.

Instructions

Prepare the chicken base for the best chicken salad sandwich recipe. Begin by ensuring the 450g (1 lb) of cooked chicken breast is completely cooled to room temperature. Shred the chicken into small, bite-sized pieces using two forks or your hands for the best texture. Place the shredded chicken in a large mixing bowl and set aside.
Blend the creamy roasted red pepper dressing until smooth. In a blender or food processor, combine the drained roasted red peppers, mayonnaise, apple cider vinegar, smoked paprika, garlic powder, maple syrup, salt, and black pepper. Blend on high speed until the dressing is completely smooth and creamy, scraping down the sides as necessary to incorporate everything. The dressing should be a vibrant reddish-orange color with no visible chunks of pepper.
Combine the chicken mixture and dressing. Add the finely diced celery and very finely minced red onion to the bowl with the shredded chicken. When I prepare this high-protein snack, I like to use a large mixing bowl so I can fully combine all the ingredients without spilling. Pour about three-quarters of the prepared red pepper dressing over the chicken and vegetable mixture. Gently stir everything with a spatula until all ingredients are thoroughly combined and the chicken is evenly coated with the vibrant dressing.
Taste, adjust, and assemble the sandwiches. Taste the chicken salad and add additional salt, pepper, or the remaining dressing until you achieve your preferred level of seasoning and creaminess. If the mixture seems too dry for your preference, add a small splash of water to loosen it slightly. To assemble, spread an even layer of chicken salad onto four slices of bread, mounding it slightly in the center. Top with the remaining four slices of bread. This step finalizes the flavor profile for the **best chicken salad sandwich recipe**.
Finish with presentation for a perfect meal. For visual appeal and ease of eating, slice the sandwiches in half diagonally. For an extra touch, drizzle a small amount of the reserved red pepper dressing in a zig-zag pattern across the exposed cut edges of the chicken salad or on the plate next to the sandwich. Finish by sprinkling a generous pinch of finely chopped fresh parsley over the drizzle and filling for a contrasting burst of green and freshness. This extra step really makes it feel like more than just a quick lunch; it’s a gourmet high-protein snack, and truly the **best chicken salad sandwich recipe** you’ll try.

Making This Chicken Salad for Meal Prep and Parties

For meal prep recipes, this chicken salad is fantastic because the flavors actually improve as it rests. You can prepare the complete mixture up to two days in advance. Store it in an airtight container in the refrigerator for a quick high-protein snack or easy dinner idea during the week.

Make-Ahead Instructions: The chicken salad itself can be prepared entirely up to 2 days ahead of time and stored in an airtight container in the refrigerator.
Day-of Assembly: To prevent soggy bread, store the chicken salad separately from the bread and assemble the sandwiches just before serving.
Serving for a Crowd: Double or triple the recipe easily; use a large bowl and blender to scale up the ingredients. When I make this for a gathering, I keep a bowl of the chicken salad separate and let guests build their own sliders on small brioche buns.
Presentation Tips: Serve on toasted slices of baguette or small croissants for a party appetizer instead of full sandwiches.

The Unique Smoky Red Pepper Difference

The key to a truly unique chicken salad is moving beyond standard mayonnaise and celery. Roasted red peppers offer a deep, slightly sweet flavor base that feels premium, providing a vibrant alternative to plain mayo. When combined with smoked paprika, it adds a savory, almost barbecue-like depth that classic chicken salads lack.

This combination makes for a healthier eating option as it adds flavor without relying on excessive sugar or fat. The small amount of maple syrup and apple cider vinegar creates the balancing act by cutting through the richness. This careful balance prevents the dressing from feeling heavy, resulting in a complex, refreshing best chicken salad sandwich recipe that feels truly premium.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, absolutely. Rotisserie chicken is perfect for this recipe and saves time, making it an easy dinner idea. Just ensure it is completely cooled before shredding.

How long does this chicken salad last in the refrigerator?

When properly stored in an airtight container, the best chicken salad will last for 3-4 days in the refrigerator. I suggest making a double batch for meal prep on Sunday for quick lunches all week.

Can I make this with less mayonnaise?

For a lower-fat version or low-carb meal, you can replace half of the mayonnaise with plain Greek yogurt for a tangy flavor twist. This substitution still keeps a great creamy texture.

What kind of bread works best for this specific sandwich?

A sturdy, slightly chewy bread like sourdough or whole wheat provides the best structure to hold the creamy filling without getting soggy. Toasting the bread lightly can also prevent this problem.

Is this recipe spicy?

No, roasted red peppers and smoked paprika add flavor but not heat. If you want a spicy kick, add a pinch of cayenne pepper to the dressing to enhance the best chicken salad sandwich recipe.

Can I add other ingredients like grapes or nuts?

While this recipe is designed around the smoky red pepper flavor, you could try adding toasted almonds or walnuts for crunch. Grapes might clash with the savory-smoky profile, but almonds work as a high-protein addition.

Conclusion

This best chicken salad sandwich recipe elevates a classic lunch by replacing standard mayo with a vibrant, smoky red pepper dressing. It’s a fast, family-friendly meal perfect for meal prep during busy weeks, so give this unique twist a try and save it for later.