Festive Chicken Salad Rolls

This creamy chicken salad tucked into tender dinner rolls has become my Easter gathering staple, combining the perfect balance of savory chicken, crunchy vegetables, and sweet dried cranberries for a delightful spring lunch option that always disappears first from the buffet table.

I first served these at our family Easter brunch five years ago as a way to use up leftover roasted chicken, and they've been requested by my relatives every spring celebration since.

Ingredients

• Cooked chicken: The foundation of our salad, rotisserie chicken works perfectly for convenience and flavor
• Mayonnaise: Creates the creamy base, use full fat for richest flavor
• Dijon mustard: Adds tangy depth, choose a smooth variety for best texture
• Celery: Provides essential crunch and freshness, look for crisp stalks
• Red onion: Adds color and mild bite, choose firm onions with tight skin
• Dried cranberries: Bring sweet tartness, look for unsweetened if possible
• Slivered almonds: Contribute nutty texture, toast them first for enhanced flavor
• Fresh parsley: Brightens the entire dish, Italian flat leaf offers best flavor
• Small dinner rolls: The perfect vessel, brioche rolls add extra richness
• Salt and pepper: Essential seasoning to make all flavors pop

Step-by-Step Instructions

Prepare the chicken:

Start with room temperature cooked chicken for best flavor absorption. Shred it finely using two forks or your fingers, ensuring consistent pieces that will hold the dressing well. The texture should be fine enough to easily bite through but not so minced that it becomes mushy.

Create the dressing base:

In a large mixing bowl combine the mayonnaise and Dijon mustard until completely smooth. This creamy foundation coats every piece of chicken and vegetable ensuring balanced flavor in each bite. Take your time blending until no streaks remain.

Add the mix ins:

Fold in the finely chopped celery and red onion ensuring they're evenly distributed. The key is consistent tiny pieces that provide texture without overwhelming any bite. Next incorporate the dried cranberries and slivered almonds which add sweet chewy contrast and satisfying crunch.

Season thoughtfully:

Add the fresh chopped parsley which provides color and herbaceous notes. Season with salt and pepper gradually tasting as you go. The chicken salad should taste slightly more seasoned than you think necessary as the bread will mellow the flavors.

Prepare the rolls:

Split each roll horizontally creating a top and bottom piece. If desired lightly toast the cut sides under a broiler for 1 to 2 minutes until just golden for extra texture which helps prevent sogginess when filled.

Assemble and serve:

Spoon a generous portion of chicken salad onto the bottom half of each roll about 3 to 4 tablespoons depending on roll size. Place the top half gently over the filling creating a sandwich. Serve immediately or wrap individually in parchment paper if preparing ahead.

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The dried cranberries are my secret weapon in this recipe. I discovered their magic when I accidentally added them instead of grapes during a chaotic Easter gathering preparation. My grandmother declared it the best chicken salad she'd ever tasted, and I've never gone back to the traditional version since.

Make Ahead Magic

The chicken salad filling actually improves when made a day ahead, allowing the flavors to meld beautifully in the refrigerator. Store the prepared filling in an airtight container for up to two days. For best results, assemble the sandwiches no more than two hours before serving to maintain ideal bread texture. If preparing further in advance, keep the rolls separate until serving time and lightly toast them to prevent sogginess.

Customization Options

This recipe welcomes personal touches to match your preferences or pantry. Swap dried cranberries for halved grapes or diced apples for a different sweetness profile. Replace almonds with pecans, walnuts, or pepitas for alternative crunch. Greek yogurt can substitute for half the mayonnaise for a tangier, lighter dressing. Fresh dill or tarragon can replace or complement parsley for different herb notes. The versatility makes this recipe a reliable foundation for endless variations.

Easter Presentation Ideas

Transform these simple sandwiches into festive Easter treats with minimal effort. Arrange them on a platter in the shape of an Easter egg or bunny. Use decorative toothpicks with pastel flags to secure the tops. Serve alongside deviled eggs and carrot sticks for a color coordinated display. For extra appeal, brush the tops of the rolls with melted butter and sprinkle with poppy seeds or sesame seeds before warming them, creating an inviting golden appearance that guests find irresistible.

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This chicken salad sandwich recipe is the ultimate fusion of simplicity and flavor, perfectly suited for all your springtime gatherings.

Frequently Asked Questions

→ Can I make the chicken salad filling ahead of time?

Yes! The chicken salad mixture can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. This allows the flavors to meld together nicely. Just assemble the rolls shortly before serving to prevent them from becoming soggy.

→ What's the best way to cook chicken for this salad?

Poached or roasted chicken breasts work best for this salad. For poaching, simmer chicken breasts in seasoned water for about 15-20 minutes until cooked through. For roasting, season chicken breasts with salt and pepper, then bake at 375°F for 25-30 minutes. Allow to cool before shredding with two forks.

→ Can I substitute the dried cranberries with something else?

Absolutely! Dried cherries, raisins, or even diced apples would work well as substitutes for the cranberries. Each will provide a different flavor profile but maintain that sweet contrast to the savory chicken.

→ What type of rolls work best for this recipe?

Soft dinner rolls, slider buns, or brioche rolls work wonderfully. For a lighter option, croissants or Hawaiian sweet rolls are excellent choices. The key is finding a roll that's soft enough to complement the creamy filling but sturdy enough to hold it without falling apart.

→ How can I make this recipe dairy-free?

To make this recipe dairy-free, simply substitute the regular mayonnaise with a dairy-free mayonnaise alternative. Most commercial mayonnaise is already dairy-free (made with eggs, not milk), but always check the label to be sure. The rest of the ingredients are naturally dairy-free.

→ What side dishes pair well with these chicken salad rolls?

These chicken salad rolls pair beautifully with fresh fruit, a simple green salad, potato chips, or a light spring soup like carrot or asparagus. For Easter gatherings, they complement traditional sides like deviled eggs, roasted vegetables, or potato salad.