Chicken-Vegetable Sandwich Filling
Submitted by CPettit
Light chicken salad sandwich filling with shredded carrots, celery, grated onion, and light mayo. Make it ahead and stash it in the fridge for quick lunches all week.
YIELD
6 servingsPREP
5 minCOOK
0 minREADY
5 minMeal prep doesn’t get simpler than this.
Finely chopped chicken gets tossed with shredded carrots, celery, grated onion, and just enough light mayo to hold it all together.
Make a batch, chill it, and scoop a quarter cup onto bread whenever lunch rolls around.
It keeps well in the fridge overnight, so Sunday prep means Monday through Friday is covered.
Variations
- Swap the chicken for a can of drained tuna for a seafood version
- Add a squeeze of lemon juice and a pinch of dill for a brighter, herbier filling
- Serve it in lettuce wraps instead of bread for a lower-carb option
Kitchen Tips
- Shred the carrots and celery fine so they blend into the filling instead of overpowering it
- Give it a light stir before making sandwiches if it’s been sitting overnight
Ingredients
Directions
Thoroughly mix all ingredients.
Chill. Use about ¼ cup filing per sandwich.
Calories per serving: About 100 for filling, 235 for a sandwich made with 2 slices of bread.
VARIATION: Tuna-Vegetable Sandwich Filling -- Use a9½ ounce can of tuna in place of the chicken.
About 125 calories per serving for filling; 260 for a sandwich made with 2 slices of bread.
NOTE: Filling can be made the day before using. Store tightly covered in the refrigerator.
Stir lightly before making sandwiches.
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