Ingredients
- Cooked Chicken Breast: 2 cups shredded
- Yellow Mustard: 1/4 cup
- Mayonnaise: 1/2 cup
- Sweet Pickle Relish: 1/4 cup
- Celery: 1/2 cup, finely chopped
- Green Onions: 2 tablespoons, thinly sliced
- Hot Sauce: 1 teaspoon (or more to taste)
- Potato Rolls: 4
Instructions
- Step 1: In a medium bowl, combine the shredded chicken, yellow mustard, mayonnaise, sweet pickle relish, chopped celery, sliced green onions, and hot sauce.
- Step 2: Stir the ingredients together thoroughly until well combined. Taste and adjust seasonings as needed, adding more hot sauce or mayonnaise to your preference.
- Step 3: Lightly toast the potato rolls if desired.
- Step 4: Divide the chicken mixture evenly among the potato rolls, piling it high on the bottom half of each roll.
- Step 5: Top each sandwich with the top half of the roll. Serve immediately.
Notes
- Store leftover chicken salad filling in an airtight container in the refrigerator for up to 3 days.
- To gently warm leftover sandwiches, wrap them loosely in foil and bake at 300°F for about 10-15 minutes.
- Serve these sandwiches with a side of crispy coleslaw and your favorite potato chips for a classic Southern lunch.
- For an extra flavor boost, toast the potato rolls with a little butter and garlic powder before adding the chicken salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American