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Creamy Loaded Chicken Salad Sandwich with Bacon

chicken salad sandwich with bacon and walnuts - featured image
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This creamy loaded chicken salad sandwich with bacon and walnuts is a quick and easy meal that comes together in under 20 minutes. It’s perfect for meal prep, packed lunches, or a satisfying weeknight dinner.

Ingredients

Scale
  • 3 cups cooked chicken, shredded or diced (about 1 large rotisserie chicken or 3 medium chicken breasts)
  • 4 ounces cream cheese, softened
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 6 slices bacon, cooked until crispy and crumbled
  • 1/2 cup walnuts, chopped and toasted
  • 2 ribs celery, finely diced (about 1/2 cup)
  • 1/4 cup red onion, finely diced
  • 2 tablespoons fresh parsley, chopped
  • Bread of choice (croissants, brioche buns, sourdough, or whole wheat)
  • Lettuce leaves (butter lettuce or romaine)
  • Tomato slices (optional)

Instructions

  1. Cook the bacon: Place 6 slices of bacon in a cold skillet. Turn the heat to medium and cook for 6-8 minutes, flipping once, until deeply golden and crispy. Transfer to a paper towel-lined plate to drain. Once cool enough to handle, crumble into small pieces.
  2. Toast the walnuts: While the bacon cooks, add 1/2 cup of chopped walnuts to a small dry skillet over medium heat. Stir frequently for 3-4 minutes until they smell fragrant and are lightly golden. Transfer to a plate to cool completely.
  3. Prepare the cream cheese base: In a large mixing bowl, combine 4 ounces of softened cream cheese, 1/4 cup Greek yogurt, 2 tablespoons mayonnaise, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Use a hand mixer on low speed or a sturdy spatula to blend until completely smooth and creamy. Taste and adjust salt or lemon juice as needed.
  4. Prep the vegetables: Finely dice 2 ribs of celery and 1/4 cup red onion. If you’re sensitive to raw onion, soak the diced onion in cold water for 5 minutes, then drain well. Chop 2 tablespoons of fresh parsley. Set everything aside.
  5. Shred the chicken: If using rotisserie chicken, remove the skin and shred the meat using two forks or your hands. You want 3 cups of shredded chicken. If using cooked chicken breasts, dice them into small, bite-sized pieces.
  6. Combine everything: Add the shredded chicken, crumbled bacon, toasted walnuts, diced celery, diced red onion, and chopped parsley to the bowl with the cream cheese base. Use a spatula to fold everything together gently but thoroughly.
  7. Chill (optional but recommended): Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
  8. Assemble the sandwiches: Slice your chosen bread in half. If using croissants, warm them in a 300°F oven for 5 minutes. Spread a generous layer of chicken salad on the bottom half, top with lettuce leaves and tomato slices if using, then close the sandwich.

Notes

For best results, let the cream cheese soften at room temperature for 30 minutes before mixing. Toasting the walnuts is essential for maximum crunch and flavor. The chicken salad tastes even better after a day in the fridge. For a nut-free option, substitute toasted sunflower seeds or pepitas for the walnuts.

Nutrition

Keywords: chicken salad, bacon, walnuts, creamy, sandwich, easy, meal prep, lunch

Find it online: https://ovenmila.com/creamy-loaded-chicken-salad-sandwich-with-bacon/