Chicken and Corn Salad Sandwich

Sweet bites of fresh corn make a wonderful addition to this classic chicken salad sandwich.

  • Total Time:
  • Servings: 4

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  • 1 pound boneless, skinless chicken breast
  • 1/2 cup mayonnaise
  • 2 teaspoons spicy brown mustard
  • 1/2 teaspoon chili powder
  • 1 cup cooked corn
  • 1/4 cup chopped fresh Italian parsley
  • Kosher or sea salt, to taste
  • Fresh ground black pepper, to taste
  • 8 slices of bread
  • Arugula, alfalfa sprouts, sliced tomato, and pickles, for serving (optional)

How to make this recipe

  1. In a large pot, cover the chicken breasts with water. Bring to a gentle simmer and cook for 15 to 20 minutes, or until cooked through. Remove the chicken from the water and let cool. Cut into 1/2-inch pieces and set aside.

  2. In a large bowl combine the mayonnaise, mustard and chili powder. Stir in the chicken, corn and parsley. Season with salt and pepper, to taste.

  3. Gently spread a heaping dollop of the chicken salad onto four slices of bread. Add desired toppings and top with remaining slices of bread.

Contributed By Photo © Todd Porter & Diane Cu Published October 2014

457471 recipes/chicken-and-corn-salad-sandwich 2014-07-08T19:15:28+00:00 Todd Porter and Diane Cu summer|barbecue-cookout|game-day|american|sandwiches|fast|web-exclusive|lunch october-2014 recipes,chicken-and-corn-salad-sandwich 457471

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