This is my favorite roasted chicken salad sandwich recipe. I love the tender, roasted chicken countered with the crunch of onion and celery, along with the smooth mayonnaise. It is the perfect chicken salad sandwich made only better with fresh toppings.
I roasted the chicken on our Big Easy fryer. Nothing could be easier. A simple marinade, then an hour in the cooker, and you end up with perfectly moist and tender roasted chicken salad sandiwch. You can actually skip the marinade and just season the chicken and roast. It seriously could not be any easier.
For something a bit spicier, use some of my spicy roasted chicken when making these sandwiches .
Roasted Chicken Salad Sandwich
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
- 1 pound Roast chicken chopped fine (I roasted the chicken on our Big Easy)
- Large white onion chopped (you may not need all of it)
- 3-4 stalks celery chopped
- Buns or bread
- Green leaf lettuce
- Tomato sliced thin
Place the chicken in a large bowl. Add a little of the onion and celery and mix.
Add enough mayonnaise to just coat the mixture, Fold.
Add salt to taste. Add more onion, celery and salt, to taste until you have the flavor just like you like it. You'll need to add more mayo also, but not too much at a time. You don't want the mixture to get runny.
Lightly toast the buns or bread. Top with lettuce and tomato, followed by a large serving of the chicken salad. Add top bun and enjoy!
I’m a huge fan of my Char-Broil Big Easy. I was pessimistic when I bought it (I’m more a Weber-brand grill guy), but I have really loved using the Big Easy from Char-Broil. Heck, I have 3 Big Easys now and I’d be happy with more! It does a fantastic job on whole turkeys and chickens, wings, and yes, split chicken breasts like these. I was unable to resist temptation and had to pull of a piece of that delicious, crunchy chicken skin! Roasted chicken on the Char-Broil Big Easy is a wonderful thing!
Using the Big Easy is… well, easy. I marinade the chicken, fire up the fryer, put the chicken in, and a little over an hour later I have perfectly cooked roasted chicken. No fussing with fryer temperatures, or checking the meat temperature every 15 minutes, just walk away (ok, you shouldn’t leave a lit grill unattended) and come back later.
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page
and my free Big Easy eCookbook
Roasted Chicken on the Big Easy
Prep Time 3 hours 10 minutes
Cook Time 1 hour 20 minutes
Total Time 4 hours 30 minutes
- 4 cloves garlic minced
- 1 tablespoon more or less dried dill
- 1 tablespoon more or less dried rosemary, crushed
- 1/4 cup sour cream
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 split chicken breasts skin on or off
Combine all but the chicken breasts. Taste the marinade and add more dill or rosemary if you wish.
Rub the marinade all over the chicken. If you left the skin on, try to slide your fingers in between the skin and meat and smear the marinade into the resulting pocket.
Let the breasts marinade in a large resealable container or baggie for at least 3 hours.
Fire up the Big Easy fryer. You'll need a bunk bed basket to fit all 4 breasts in at once.
Place 2 breasts in the bottom Big Easy basket and two in the top basket.
Let cook at least an hour (with the top on the Big Easy so the chicken gets good and brown and the skin crisps up nice) before checking the meat temperature, which you want to get to 165 F.
Remove the breasts and let rest until slightly cooled, then slice.
One of the main reasons I roasted a chicken on my Big Easy the other day was to make this roasted chicken noodle soup. It sounded fantastic, and it came out fantastic. You could also make this with leftover turkey from Thanksgiving!
You can substitute a rotisserie chicken from the store if you like, but roasting one yourself, either on the grill or in the oven, produces even tastier results. Because of the noodles, this soup tends to thicken up overnight. You’ll need to add a bit of water (or chicken broth) when reheating it. Anita likes hers very thick, almost like a stew.
Also try my roasted tomato soup.
Roasted Chicken Noodle Soup
Wonderfully tasty thick, hearty soup.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
- 2 teaspoons olive oil
- 1 cup white onion chopped
- 1 cup carrots diced
- 1 cup celery sliced
- 1 garlic clove minced
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon poultry seasoning
- 1 teaspoon or more Creole seasoning
- 6 cups chicken broth
- 4 cups russet potatoes washed, peeled and diced
- 1 teaspoon salt to taste
- 2 cups roasted chicken diced
- 1 cup evaporated milk
- 4 ounces egg noodles
Heat the oil in a large pot over medium-high heat.
Add the onion, carrots, celery and garlic and saute for 5 minutes.
Sprinkle in the flour and stir.
Add the oregano, thyme, poultry seasoning and Creole seasoning and cook for 1 minutes.
Add the chicken broth and potato and salt to taste. Bring to a boil then reduce to a simmer and continue simmering for 15-25 minutes or until the potato starts to get tender (depending on how you want it, you might want to keep a little 'bite' to your potatoes).
Stir in the remaining ingredients and cook until the noodles are tender, about 10 minutes.