Chicken And Corn Salad Sandwich Recipe

This chicken and corn salad sandwich is a refreshing and satisfying meal option. The combination of tender chicken, sweet corn, and crunchy vegetables creates a delightful texture and flavor. The salad is tossed in a tangy dressing, which adds a zesty kick. Serve this sandwich on your favorite bread or roll for a quick and easy lunch or dinner.

4.3
20 Rating -
Rate
Non Vegdiet
45minstotal
45m.total
Chicken And Corn Salad Sandwich
plan
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ingredients serve

Ingredients for Chicken And Corn Salad Sandwich Recipe

  • 1/2 cup Cooked Chicken, Shredded Or Diced
  • 1/4 cup Corn Kernels, Cooked
  • 0.13 cup Diced Bell Peppers
  • 0.06 cup Chopped Celery
  • 0.06 cup Mayonnaise
  • 1/4 tablespoon Lemon Juice
  • 1/4 teaspoon Dijon Mustard
  • As required Salt And Pepper To Taste
  • as needed Bread Or Rolls For Serving
  • as needed Lettuce Leaves For Topping

Directions: Chicken And Corn Salad Sandwich Recipe

Cooking Directions

  • STEP 1.In a large bowl, combine cooked chicken, corn kernels, diced bell peppers, and chopped celery.
  • STEP 2.In a separate small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
  • STEP 3.Pour the dressing over the chicken and corn mixture and toss until well coated.
  • STEP 4.Spread the chicken and corn salad onto slices of bread or rolls.
  • STEP 5.Top with lettuce leaves and another slice of bread or roll to complete the sandwich.
  • STEP 6.Serve immediately or refrigerate until ready to serve.
  • STEP 7.To store, wrap the sandwiches tightly in plastic wrap and refrigerate for up to 2 days.

Cooking Tips

  • You can use leftover cooked chicken or rotisserie chicken for this recipe.
  • For added crunch, you can also add some chopped cucumber or shredded carrots to the salad.
  • Feel free to customize the dressing by adding herbs like dill or parsley for extra flavor.

Storage and Serving

  • This chicken and corn salad sandwich is best served fresh.
  • If making ahead, store the salad and bread separately and assemble the sandwich just before serving.
  • You can also serve the salad on a bed of lettuce or as a filling for wraps or pita pockets.
Nutrition
value
233
calories per serving
11 g Fat26 g Protein6 g Carbs3 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    26g
  • Carbs
    6g
  • Fiber
    3g

MacroNutrients

  • Carbs
    6g
  • Protein
    26g
  • Fiber
    3g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    59mg
  • Iron
    2mg
  • Vitamin A
    57mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    9mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    37mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    6mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    37mg
  • Manganese
    < 1mg
  • Phosphorus
    208mg
  • Selenium
    21mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp