Gordon Ramsay’s Zingy Chicken Salad Sandwich Recipe

Culinary magic happens when a classic chicken salad sandwich meets the expert touch of Gordon Ramsay.

This delectable creation blends tender, juicy chicken with a creamy, zesty mix that elevates a simple lunch to a gourmet experience.

Fresh ingredients dance together, creating layers of flavor that burst with each bite.

The recipe balances richness and brightness, making it a perfect meal for any time of day.

Crisp vegetables and perfectly seasoned chicken come together in a harmonious blend.

The secret lies in the careful selection of each component, ensuring every mouthful is a delight.

You’ll want to savor every single bite of this mouthwatering sandwich that transforms an everyday lunch into something extraordinary.

Gordon Ramsay’s Chicken Salad Sandwich Standouts

• Perfectly crafted sandwich ready in minimal steps with simple ingredients everyone loves.
• Flexible recipe allows swapping nuts, adding extra herbs, or adjusting seasoning to personal taste preferences.
• Loaded with shredded chicken, providing substantial nutrition and satisfying hunger without complicated preparation.
• Classic sandwich design appeals to both kids and adults, making mealtime stress-free and enjoyable for everyone.

Ingredients for Gordon Ramsay’s Famous Sandwich

• Chicken: A tender and succulent protein base that provides the core flavor and substance of the sandwich.

• Mayonnaise, Sour Cream: Creates a rich and smooth binding sauce for the chicken.
• Mustard: Adds a tangy and sharp flavor to enhance the overall taste.
• Lemon Juice: Provides a bright, citrusy note that balances the creamy elements.

• Onion Powder, Garlic Powder: Delivers background depth and aromatic flavor to the chicken salad.
• Salt, Pepper: Essential seasonings that elevate and balance the overall taste profile.

• Celery: Introduces a fresh, crisp texture to the chicken salad.
• Green Onion: Offers a mild, sharp onion flavor and adds visual appeal.
• Walnuts: Provides a satisfying crunch and nutty undertone to the sandwich.
• Pickle: Brings a tangy and zesty element to complement the creamy chicken.
• Dill: Adds a fresh, herbal note that brightens the entire mixture.

• Bread Slices: The foundational vessel for holding the chicken salad.
• Butter: Creates a rich, golden exterior when toasted and adds flavor.

Tools for Building a Bold Chicken Sandwich

• Stand Mixer or Large Bowl: Essential for shredding chicken quickly and evenly.
• Whisk or Spoon: Perfect for mixing sauce ingredients until smooth and creamy.
• Cutting Board: Needed for chopping celery, green onions, and pickles.
• Sharp Knife: Critical for precise ingredient preparation and sandwich cutting.
• Measuring Cups and Spoons: Helps ensure accurate ingredient proportions.
• Spatula or Butter Knife: Ideal for spreading butter and chicken filling on bread.
• Serving Plate: Used for assembling and presenting the final sandwich.

Making Gordon’s Chicken Salad Sandwich Stepwise

Step 1: Shred the Chicken

Use a stand mixer or your hands to break down the chicken into tiny, bite-sized pieces.

Ensure the chicken is completely shredded for a smooth and consistent texture.

Step 2: Whisk the Creamy Dressing

In a mixing bowl, blend mayonnaise, sour cream, mustard, lemon juice, onion powder, garlic powder, salt, and pepper.

Whisk until the mixture becomes silky and well-incorporated, creating a tangy and rich base.

Step 3: Build the Flavor-Packed Filling

Fold the creamy dressing into the shredded chicken.

• Diced celery
• Chopped green onions
• Crushed walnuts
• Finely chopped pickles
• Fresh dill

Ensure all ingredients are evenly distributed for a balanced taste in every bite.

Step 4: Prepare the Bread Canvas

Generously spread butter on both sides of each bread slice.

This will create a golden, crispy exterior when toasted or grilled.

Step 5: Craft the Sandwich

Layer the chicken filling generously on one slice of buttered bread.

Top with the second slice, creating a perfect sandwich package.

If desired, trim the crusts for a more refined look.

Slice the sandwich diagonally to create two elegant triangles.

Chef-Level Tips for Chicken Salad Sandwiches

• Use a stand mixer with paddle attachment for quick, uniform chicken shredding, saving time and effort in the kitchen.
• Adjust seasoning by tasting the sauce before mixing with chicken, ensuring perfect salt and tanginess levels.
• Chop celery and green onions finely to distribute crunch evenly throughout the chicken salad filling.
• Lightly toast buttered bread in a skillet for extra golden, crispy edges that add delightful crunch to the sandwich.
• Let the chicken salad rest in the refrigerator for 30 minutes before assembling to allow flavors to meld together beautifully.

Chicken Sandwich Styles to Try at Home

• Low-Carb Lettuce Wraps: Replace bread with large crisp lettuce leaves for a lighter, carb-free version of the sandwich.
• Greek-Inspired Variation: Swap mayonnaise with Greek yogurt, add feta cheese, and include chopped cucumber for a Mediterranean flavor profile.
• Spicy Cajun Chicken Salad: Mix in Cajun seasoning, diced bell peppers, and replace walnuts with pecans for a zesty southern-style sandwich.
• Vegan Alternative: Use shredded jackfruit instead of chicken, substitute mayonnaise with vegan mayo, and add nutritional yeast for extra flavor.

Serving Gordon’s Sandwich for Lunch or Brunch

• Picnic Perfect Plating: Serve this sandwich with crisp potato chips or a light cucumber salad for a refreshing summer lunch.
• Elegant Party Presentation: Cut sandwiches into smaller tea-sized triangles for an upscale appetizer at brunch or cocktail gatherings.
• Protein Power Boost: Add extra crunch by sprinkling toasted sunflower seeds or sliced almonds on top of the chicken filling for added nutrition.
• Gourmet Side Companion: Pair with a chilled gazpacho or light tomato soup to create a complete and satisfying meal experience.

How to Keep Chicken Salad Sandwich Fresh

• Store chicken salad sandwich filling in an airtight container for up to 3-4 days in the refrigerator. Keep bread separate to prevent sogginess.
• Seal chicken mixture in freezer-safe container without bread for maximum 2 months. Thaw overnight in refrigerator before using.
• Warm chicken salad slightly in microwave at 50% power for 15-20 seconds, stirring midway to distribute heat evenly. Avoid overheating to maintain texture.
• When ready to eat, toast bread lightly, spread cold or slightly warmed filling, and enjoy crisp sandwich within minutes of preparation.

FAQs

• How do I get the most flavor in this chicken salad?

Add fresh herbs like dill or chives to boost the taste. The combination of mustard, lemon juice, and seasonings already gives great depth, but fresh herbs can elevate the overall flavor profile.

• Can I make this recipe healthier?

Substitute Greek yogurt for sour cream and use light mayonnaise to reduce calories. You can also use whole wheat bread for added nutrition and swap walnuts for a different protein-packed nut like almonds.

• What if I don’t have a stand mixer to shred chicken?

Use two forks to pull the chicken apart or chop it finely with a knife. Hand-shredding works perfectly well and gives you more control over the chicken piece size.

Gordon Ramsay’s Chicken Salad Sandwich Recipe

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4.5 from 22 reviews

• Total Time: 26 minutes
• Yield: 4 1x

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Description

Culinary maestro Gordon Ramsay elevates the humble chicken salad sandwich with his signature twist. Crisp ingredients and bold flavors make this sandwich a delightful meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Proteins:

• 500 grams (17.6 ounces) cooked chicken meat
• 3 tablespoons finely chopped cornichon or dill pickle
• 1 tablespoon finely chopped dill

Vegetables and Nuts:

• 1 celery stem
• 1 green onion stem, finely sliced
• 75 grams (2.6 ounces) walnuts, roughly chopped

Sauce and Seasoning:

• 160 grams (5.6 ounces) whole egg mayonnaise
• 160 grams (5.6 ounces) sour cream (or full-fat yogurt)
• 2 teaspoons Dijon mustard
• 1 tablespoon lemon juice (or white wine/cider vinegar)
• 0.5 teaspoon onion powder
• 0.25 teaspoon garlic powder
• 0.75 teaspoon cooking/kosher salt
• 0.25 teaspoon black pepper

Bread and Spread:

• 20 slices white sandwich bread (preferably day-old)
• Salted butter for spreading

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Instructions

1. Using a stand mixer or hands, meticulously shred the cooked chicken into delicate, uniform pieces.
2. In a mixing bowl, whisk together mayonnaise, sour cream, mustard, lemon juice, onion powder, garlic powder, salt, and pepper until the sauce reaches a velvety, homogeneous consistency.
3. Gently fold the prepared sauce into the shredded chicken, ensuring complete coating and even distribution.
4. Incorporate crisp celery, zesty green onions, crunchy walnuts, tangy pickles, and aromatic dill into the chicken mixture, creating a complex flavor profile.
5. Generously spread softened butter on both sides of bread slices, preparing them for toasting.
6. Preheat a skillet or griddle to medium heat, approximately 350°F, for achieving a golden-brown crust.
7. Layer the prepared chicken salad generously onto one slice of buttered bread, ensuring an even spread.
8. Top with the second buttered bread slice, creating a perfect sandwich construction.
9. Toast the sandwich in the preheated skillet until each side turns a rich, golden-brown color, approximately 2-3 minutes per side.
10. Optional: Trim the crusts for a refined presentation and slice diagonally to create elegant halves.

Notes

• Shred chicken efficiently by using a stand mixer with paddle attachment for quick, uniform pieces.
• Create a lighter version by substituting Greek yogurt for mayonnaise and sour cream to reduce calories.
• Add extra crunch by toasting bread before assembling sandwich for enhanced texture and depth of flavor.
• Customize the salad by incorporating alternative mix-ins like dried cranberries, chopped apple, or different nuts for unique variations.

• Prep Time: 20 minutes
• Cook Time: 6 minutes
• Category: Lunch, Snacks
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 535
• Sugar: 2g
• Sodium: 600mg
• Fat: 38g
• Saturated Fat: 6g
• Unsaturated Fat: 30g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 24g
• Cholesterol: 90mg