Chicken salad sandwiches are a great summer meal. They are fast and easy. However, we’ve run into one little problem at our house. My husband doesn’t like any kind of “sweet” with his meat. So the grapes and apples that usually go into chicken salad sandwiches? They can’t be there….if I want him to eat what I cook. {He’s not very picky, but there are some things that just don’t fly}!
But just having shredded chicken drenched in mayo? That’s not that appetizing either.
So I started wondering how I could adjust this sandwich so we could keep it in our summer rotation. A little crunch is good, right?
Well, my family loves cucumbers. So I substituted the cucumbers for the apples/grapes. The sweet was gone. Good.
It was still lacking something though. What goes well with cucumbers and chicken?
*Ding: Ranch!
So a new version of this sandwich was created, although I must warn it’s a one day meal. The leftovers become quite watered down from the cucumbers, so it’s a “serve immediately” type thing. It turned out successful. While still not everyone’s favorite {uh-hum, my son who doesn’t like anything}, all sandwiches were consumed and another meal was taken care of. I loved it!
I hope you do too. Enjoy!
Chicken Salad Sandwiches
1 box deli butter crescent rolls
4-5 boneless, skinless chicken breasts, cooled and shredded
1 large cucumber, peeled and chopped fine
1-2 cups mayo (I used Kraft’s Mayo with Olive Oil and Cracked Pepper)
1/2-1 cup prepared ranch dressing
Stir together the shredded chicken, cucumber, mayo, and ranch dressing. Start with the lower amount of mayo and ranch, and add extra if needed. Serve immediately on crescents.
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