A juicy and creamy chicken mayonnaise sandwich that comes together in minutes, perfect for breakfast, lunch boxes, or a light evening snack.
Tender shredded chicken is mixed with creamy mayo, crunchy veggies, and simple seasonings, then layered between soft bread slices for a delicious, no‑fuss meal.
🔍Quick Look: Chicken Mayo Sandwiches
- ⏱️Total Time: 30 minutes
- 🍳Servings: 4
- 📊 Calories: ~339kcal per serving
- ⭐ Difficulty: Easy
- 📌 Pro Tip: For the best flavour, use chicken thighs; their natural juiciness gives the filling a richer depth.
The combination of juicy chicken and creamy mayo creates a delicious filling that is both comforting and refreshing, while the fresh greens add a pleasant crunch to every bite.
They are too good, as each bite feels like a little party in your mouth, just like guacamole veggie sandwiches, egg vegetable sandwiches, and veg mayo sandwiches!
Whether you're using leftover chicken or freshly cooked chicken, this easy chicken sandwich recipe is a simple way to make a wholesome meal the whole family will enjoy.
⭐Why you'll💖 this recipe
- Ready in under 5 minutes (if chicken is precooked)
- High‑protein, filling, and perfect for on‑the‑go meals
- Versatile recipe with endless variations
- Ideal for picnics, snacks, and quick lunches
Jump to:
Ingredients
Here's what goes in this cold chicken sandwich recipe:
Cooked Chicken (shredded) - Tender, juicy chicken forms the heart of this sandwich. Shredded chicken blends perfectly with mayonnaise for a creamy, flavorful filling. Thighs are preferred for extra richness, but breast works too.
Got leftover shredded chicken? Turn it into tasty chicken bread rolls in no time!
Mayonnaise - Adds creaminess and binds the chicken together. It also gives a mild tang that balances the savory flavor of the meat.
Bread - Light and fluffy soft sandwich bread provides a perfect base for the filling. Soft slices make the sandwich easy to bite into and ideal for both kids and adults.
Stuffed olives (finely chopped) - Adds a salty, slightly tangy flavor and a little crunch. These small bursts of flavor elevate the simple chicken filling. For a different twist, try my olive avocado chutney to boost the flavor even more!
See the recipe card for quantities.
How to make mayo chicken sandwiches?
Cook the chicken in salted water, covered with a lid, until fully cooked, about 10-15 minutes. Drain the chicken and reserve the stock. Store the stock in the refrigerator and use it later in soups, curries, or other recipes.
Shred the cooked chicken using two forks or your hands. Finely chop the olives and lettuce. Add the shredded chicken, chopped olives, mayonnaise, and lettuce to a bowl, then mix well until combined.
For extra flavor, stir in 2-3 teaspoons of the olive brine (the liquid from the olive jar) to make the filling even more delicious
For elegant high-tea finger sandwiches, trim the crusts from the bread slices. If preferred, you can leave the crusts on for a more rustic sandwich.
Cut the bread into triangles by slicing it diagonally. I like to cut the bread before adding the filling, as it helps prevent the filling from spilling out and going to waste.
Spread the chicken mayonnaise with lettuce and olives filling evenly over a slice of bread, making sure to cover it from edge to edge. Top with fresh lettuce leaves and another slice of bread.
Serve immediately and enjoy these delicious, creamy, and crunchy cold chicken mayonnaise sandwiches!
Variations
If you prefer a hint of spice, add green chillies, chilli flakes, Szechuan sauce, or chilli chutney.
Swap lettuce for cucumber, carrots, or avocado for extra crunch.
Use gluten-free bread instead of white bread to make these chicken sandwiches with gluten-free mayonnaise.
Layer the sandwich with coriander chutney after filling for another flavourful twist.
For a lighter twist, blend equal parts mayonnaise and yogurt.
FAQs
Yes! Leftover shredded chicken works perfectly and saves time. You can even turn leftover chicken into chicken bread rolls for another delicious snack.
Soft sandwich bread is ideal for a fluffy, easy-to-bite sandwich. You can also use whole wheat, multigrain, or gluten-free bread, depending on your preference
You can prepare the filling in advance and store it in the fridge for up to 2 days. Assemble the sandwiches just before serving to keep the bread from getting soggy
Assembled sandwiches are best eaten immediately. If stored, keep them in an airtight container in the fridge for up to 4-5 hours
Tips
Add salt with care, as mayo and olives already bring saltiness.
Add lettuce just before serving to keep it crisp.
Swap mayo with Greek yogurt for a lighter version.
Mix in a spoon of mustard or peri‑peri sauce for a flavour twist.
Use wholemeal, multigrain, or sourdough bread depending on your preference.
More Chicken Recipes
Looking for other recipes like this? Try these:
🧾Recipe
Creamy Chicken Mayo Sandwich with Lettuce and Olives
↑ Click stars to rate now!
Ingredients
- 150 g Chicken thigh (1)
- 80 g Mayonnaise (¼ cup)
- 20 g Olives stuffed
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- ½ cup Lettuce
- 8 slices White bread
Instructions
- Boil the chicken in water (with salt) for 10-15 minutes. Once it is cooled down, shred it.
- Cut olives and lettuce.
- Cut off the bread crust and then cut it diagonally.
- Prepare the filling by combining all the ingredients except lettuce.
- Spread the filling and top up with lettuce.
- Serve the cold chicken mayonnaise sandwiches!
Video
Notes
- Add salt with care, as mayo and olives already bring saltiness.
- Swap mayo with Greek yogurt for a lighter version.
- Add lettuce just before serving to keep it crisp.
- Mix in a spoon of mustard or peri‑peri sauce for a flavour twist.
- Use wholemeal, multigrain, or sourdough bread depending on your preference.
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Nutrition
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