Instant Pot Chicken Salad Sandwich
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What You Need
Chicken Salad Sandwich
- 3 lbs chicken thighs (bone-in skin-on)
- 6-7 cups water
- ¼ cup chicken bouillon
- 4 Dandy® celery sticks divided (2 cut in half & 2 chopped)
- 1 yellow onion quartered
- 1 tablespoon kosher salt
- 4 eggs hardboiled and chopped finely
- 2 scallions thinly sliced
- Lettuce optional
- Tomato sliced (optional)
- Red onion thinly sliced (optional)
- Sliced bread
Find Dandy Celery
- 1 ¼ cup mayonnaise
- ½ cup sweet relish
- 2 tablespoons fresh lemon juice
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon liquid smoke
- 1 teaspoon hot sauce
- 1 teaspoon yellow mustard
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon celery seed
Separate chicken thigh from the chicken skin. Place the chicken (thighs & skin), water, two stalks of celery, onion, bouillon seasoning, and salt into a 6 quart instant pot. Water should cover all the contents by at least an inch.
Seal the Instant Pot according to the manufacturer's instructions. Set the Instant Pot to manual, high pressure, for 20 minutes.
Quick pressure release the instant pot. Drain and transfer chicken to a sheet pan. Discard chicken skin and freeze or reserve stock for later. Let chicken cool until able to handle safely. Remove bones and gristle then shred chicken with a fork (or dice as preferred). Refrigerate chicken until you are ready to combine with the dressing.
In a medium bowl whisk together all the dressings ingredients then refrigerate until you are ready to combine with chicken.
In a large bowl add shredded chicken, dressing, chopped celery, scallions, hardboiled eggs and toss until thoroughly combined. Cover and refrigerate until ready to serve. The longer the chicken salad has to rest and chill better after it tastes. If possible, make a day ahead.
Spread chicken salad between two slices of bread and top with your favorite fixings like lettuce, tomato, and onion. This salad also pairs well with your favorite crackers.