Chicken Salad Sandwiches

This recipe is a great way to use up leftover chicken, or can be whipped up easily with a store-bought rotisserie chicken.


3 Cups shredded chicken (from 1 store-bought rotisserie chicken)
1 tsp Roasted Garlic Powder
1 Tbsp fresh lemon juice
1 Tbsp Sherry Wine Vinegar
1 tsp Dijon mustard
1/2 tsp Col Pabst Worcestershire sauce
1/3 Cup Extra Virgin Olive Oil
1/3 Cup shredded Parmesan cheese

Kosher Salt and Ground Black Pepper, to taste

3 Tbsp Mayonnaise – optional

Sliced bread
Romaine lettuce
Tomato slices


Place shredded chicken in a medium bowl. Whisk together the garlic, lemon juice, red wine vinegar, mustard, Worcestershire sauce, salt, and pepper in a blender until well-combined. Gradually add olive oil, and process until smooth; stir in Parmesan cheese. Pour dressing over chicken, and toss to evenly coat.

If using mayonnaise, use it to prepare the sliced bread. Divide the chicken salad, lettuce, and tomatoes evenly, and assemble into sandwiches.

Serve immediately, or wrap each sandwich individually and refrigerate until ready to serve.