Auntie Eman's Chicken Salad Sandwich

A zesty, comforting chicken salad with bold flavors and hearty texture—perfect for piling high on your favorite toasted bread.

This isn’t your average chicken salad sandwich—it’s a bold yet simple, crave-worthy creation straight from Auntie Eman’s kitchen. Packed with tender chicken, crunchy romaine, briny olives, and a creamy, spicy dressing, it’s the kind of sandwich that makes regular deli fare feel like a distant memory. What truly sets this recipe apart is the addition of giardiniera—a punchy mix of pickled vegetables that brings heat, tang, and crunch to every bite.

Giardiniera (pronounced jar-dih-NAIR-uh) is an Italian-American condiment made from pickled vegetables like cauliflower, carrots, celery, and peppers, usually packed in oil with chili flakes or hot peppers. In this sandwich, we use hot giardiniera for a spicy kick that cuts through the creamy richness and elevates the whole flavor profile. Whether you're making lunch for guests or treating yourself to something special, this sandwich delivers big flavor with minimal fuss.

Ingredients

• 1 ½ chicken breasts, cut into 5 chunks

• 1 celery stalk

• ½ purple onion

• A bunch of fresh parsley

• Black pepper, to taste

• ~2 cups chopped romaine lettuce (about 4–5 large leaves)

• ½ cup black olives, chopped

• 3 heaping tablespoons hot giardiniera

• ¼ cup ranch dressing

• 2 heaping tablespoons good-quality mayo

• Olive oil, for drizzling

• Bread of your choice, toasted

Instructions

1. Boil the Chicken: In a medium pot, combine the chicken breast chunks, celery stalk (whole or halved), ½ purple onion, a bunch of parsley, and a good sprinkle of black pepper. Add enough water to cover the ingredients and bring to a boil. Simmer for 15–20 minutes, or until the chicken is fully cooked and tender.

2. Cool & Chop: Remove the chicken from the pot and let it cool for 10–15 minutes. Once cool, chop the chicken into small, imperfect chunks—don’t worry about making them too neat!

3. Build the Salad: In a large mixing bowl, toss in the chopped chicken, ~2 cups of chopped romaine lettuce, ½ cup chopped black olives, and 3 heaping tablespoons of hot giardiniera.

4. Dress It Up: Add ¼ cup ranch dressing and 2 heaping tablespoons of good mayo. Drizzle with olive oil to your liking (about 1–2 teaspoons is plenty). Mix everything together until well combined.

5. Chill: Cover the bowl and place the salad in the fridge to chill for at least 2 hours. This gives all the bold, spicy, creamy flavors time to mingle.

6. Serve: Toast your favorite bread—whether it’s ciabatta, sourdough, or a hearty multigrain. Pile on a generous helping of Auntie Eman’s chicken salad and enjoy every bite!

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