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Pumpernickel Chicken Salad Sandwiches

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A flavorful twist on a classic, these pumpernickel chicken salad sandwiches combine creamy chicken salad with crunchy vegetables on rich, hearty bread. Perfect for lunches, picnics, or light dinners.

Ingredients

  • 2 cups cooked chicken, shredded or diced
  • 1/2 cup mayonnaise
  • 1/2 cup celery, finely chopped
  • 1/4 cup red onion, finely chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh dill or parsley, chopped
  • 8 slices pumpernickel bread
  • 4 lettuce leaves

Instructions

  1. In a large mixing bowl, combine the cooked chicken, mayonnaise, chopped celery, and red onion.
  2. Add Dijon mustard, lemon juice, salt, and black pepper, then mix until creamy and well combined.
  3. Stir in the fresh herbs and adjust seasoning to taste.
  4. Lay out the pumpernickel bread slices and place a lettuce leaf on each base slice.
  5. Spoon a generous portion of chicken salad onto the bread, then top with another slice.
  6. Slice each sandwich in half and serve immediately or chill briefly before serving.

Notes

  • Use rotisserie chicken for convenience and added flavor.
  • Add dried cranberries, apples, or grapes for sweetness.
  • Include toasted nuts like walnuts or pecans for extra crunch.
  • Substitute Greek yogurt for mayonnaise for a lighter option.
  • Store chicken salad separately in the refrigerator for up to 3 days.

Nutrition

Find it online: https://thefamilycooking.com/pumpernickel-chicken-salad-sandwiches/