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Flavorful Chicken Salad Sandwiches

Total Time

Prep: 35 min. + marinating Cook: 10 min.


10 servings

At least a triple batch of my chicken salad is needed to satisfy hungry relatives at our summer family reunion. It's the most requested recipe I make. This salad is so versatile, it can be scooped onto a bed of lettuce or stuffed into a pita.


  • 3 cups pineapple juice
  • 1/3 cup soy sauce
  • 3 pounds boneless skinless chicken breasts
  • 2 cups water
  • 1/2 cup each chopped green pepper, red onion and celery
  • 1-1/2 cups mayonnaise
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon seasoned salt
  • 10 lettuce leaves
  • 10 sandwich rolls, split


  1. In a small bowl, combine pineapple juice and soy sauce. Pour 1-1/2 cups into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.
  2. Drain and discard marinade from chicken. In a large saucepan, combine the chicken, water and reserved marinade. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 170°. Drain; cool slightly. Shred chicken.
  3. In a large bowl, combine the chicken, green pepper, onion and celery. In a small bowl, combine mayonnaise and seasonings. Spoon over chicken mixture; gently stir to coat. Refrigerate until serving. Serve on lettuce-lined rolls.

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