Chicken Salad Grilled Cheese Recipe

Finding creative ways to reinvent classic comfort foods is what I love to do, and this Chicken Salad Grilled Cheese is a delightful fusion that you’re bound to enjoy. The sandwich combines chicken salad—a timeless classic that people have adored for years—with the ooey-gooey deliciousness of a grilled cheese.

It’s a remarkable blend of two satisfying, nutritious, and downright tasty handheld meals. “Starting with 2 cups of shredded, cooked chicken…”
For added fiber, I opt for whole grain bread and soften 2 tablespoons of butter to spread on the outside so that the crust can be beautifully crisp and golden.

When I layer each sandwich with 4 slices of rich cheddar and smooth mozzarella between 8 slices of bread—along with the rotisserie chicken mixture—that’s a melt to divine. The chicken and cheese provide the protein, while the melty goodness and nutrition of the trapped essential vitamins (like calcium and vitamin K) ensure that this sandwich can fulfill the demands of anything summer serves up.

From beach to backyard, a pot of this warm goodness on the stovetop ensures you can fill your days with anything but hunger.

Ingredients

Cooked Chicken:
With its ample protein content, it provides a sharp, satisfying foundation.

Dijon Mustard:
A low-calorie zest and a sharp, tangy flavor.

Celery:
Adds a refreshing balance with its low-calorie, crunchy texture.

Red Onion:
Offers a delicate sweetness, combined with crunch and flavor.

Cheddar Cheese:
Calcium for bone health, rich taste with a bold flavor.

Mozzarella Cheese:
Creamy, mild cheese provides calcium and smoothness.

Ingredient Quantities

• 2 cups cooked chicken, shredded
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 stalk celery, finely chopped
• 1/4 cup red onion, finely chopped
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• 8 slices bread of choice
• 2 tablespoons butter, softened
• 4 slices cheddar cheese
• 4 slices mozzarella cheese

Instructions

1. In a big bowl, combine the chicken that has been shredded, mayonnaise, Dijon mustard, chopped celery, red onion, and fresh parsley. To taste, add salt and pepper. Mix everything together until it is well combined.

2. Place the bread slices on a clean surface. Butter one side of each slice.

3. Take four slices of bread and place them butter side down on a clean work surface.

4. Spoon a liberal amount of chicken salad onto each of the four slices of bread.

5. On top of each mound of chicken salad, place a slice of cheddar cheese and a slice of mozzarella cheese.

6. Layer the last slices of bread, with the buttered side facing up, to complete the sandwich.

7. Set a skillet or griddle to preheat at medium.

8. Cook the sandwiches in the skillet until the bread is golden brown and the cheese has melted, about 3-4 minutes per side.

9. Gently turn the sandwiches over and cook the second side until it’s golden brown and the cheese has melted completely.

10. Take the sandwiches out of the skillet, allow them to cool for a short time, then slice them in half and serve while they are still warm.

Equipment Needed

1. Large mixing bowl
2. Mixing spoon or spatula
3. Knife
4. Cutting board
5. Measuring cups and spoons
6. Skillet or griddle
7. Spatula for flipping
8. Plate for assembling sandwiches
9. Butter knife

FAQ

• Q: Can I use rotisserie chicken for this recipe?Q: Is it true that using rotisserie chicken makes this recipe easier?
• Q: What can I substitute for mayonnaise?A: For a healthier alternative to mayonnaise, you can use Greek yogurt, sour cream, or an avocado mash.
• Q: Can I use a different type of bread?Bread that is any kind of sturdy sourdough, multigrain, or nice rye can be used for this recipe.
• Q: How can I make this recipe spicy?A: For a zesty kick, fold some chopped jalapeños or a dusting of cayenne pepper into the chicken salad mixture.
• Q: What can I do with leftover chicken salad mixture?B: You can keep it in the fridge for 3 days, and then you can use it in sandwiches, wraps, or as a salad topper.
• Q: Can I use other types of cheese?Yes, you can absolutely use cheeses you prefer, such as Swiss, Provolone, or Pepper Jack.
• Q: How do I prevent the sandwich from getting soggy?Ensure that the bread is toasted to a golden brown and that the chicken salad mixture used is thoroughly drained to avoid sogginess.

Substitutions and Variations

Mayonnaise: For a lighter option, substitute Greek yogurt. For creaminess, you might use avocado.
Dijon mustard: Replace with spicy brown mustard or honey mustard for a different flavor.
Celery: Replace it with chopped bell peppers or cucumber for a similar crunchy texture.
Substitute green onions or shallots for red onion when you want a milder taste.
Cheddar cheese: Use Swiss cheese or pepper jack as substitutes for a different flavor twist.