Simple Chicken Salad Recipes for Kids Lunches

Simple Chicken Salad Recipe for Kids Lunches

A basic chicken salad sandwich recipe that is easy for kids to help make and perfect for lunches, picnics, or quick meals.

Prep Time: 15 minutes
Yield: 4 sandwiches
Storage: Refrigerate in a covered container for up to 3-4 days.

Ingredients

• 2 cups cooked chicken, shredded or chopped
• 1/3 cup mayonnaise
• 1 celery stalk, finely chopped
• 1 tablespoon sweet pickle relish (optional)
• Salt and pepper to taste
• 8 slices bread, croissants, or rolls
• Lettuce leaves, optional

Directions

1. Place chicken, celery, mayonnaise, and pickle relish in a mixing bowl.
2. Stir until well combined.
3. Add salt and pepper to taste.
4. Spread the chicken salad onto bread, croissants, or rolls.
5. Add lettuce if desired and top with another slice of bread.
6. Serve immediately or refrigerate until ready to eat.

Loaded Chicken Salad Sandwich Recipe

This simple chicken salad recipe can be served on croissants, hard rolls, pita bread, crackers, lettuce leaves, or in small lunch box containers.

Ingredients

• 3 cups cooked chicken, shredded or cubed
• 2 cups chopped celery
• 1 cup slivered or chopped almonds
• 4 hard-boiled eggs, chopped
• 1 cup chopped pickles
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1 1/4 cups mayonnaise
• 1 cup shredded cheddar cheese

Directions

In a mixing bowl, add cooked chicken, celery, cheese, almonds, chopped eggs, and pickles. Stir together.

In a separate bowl, mix mayonnaise, salt, and lemon juice. Stir the dressing into the chicken mixture. Serve on a croissant, hard roll, pita bread, crackers, or lettuce leaves.

Fruit Chicken Salad

Ingredients

• 4 to 5 chicken breasts, cubed, or shredded cooked chicken
• 1 tablespoon plus 1 teaspoon dry Caribbean jerk seasoning, divided
• 1 teaspoon grated lime zest
• 1/4 cup lime juice
• 1 tablespoon honey
• 1 8-ounce can pineapple chunks, drained
• 8 cups mixed salad greens
• 1/2 cantaloupe, diced, optional
• raisins, optional

Directions

Mix seasoning, lime zest, lime juice, and honey. Pour into a sealable bag or container and marinate chicken for several hours.

Cook chicken and pour off excess marinade. In a serving bowl, mix chicken, pineapple, salad greens, raisins and/or cantaloupe.

Food safety: Cook the chicken until it reaches 165°F in the thickest part. Discard any marinade that touched raw chicken unless it is boiled separately before use.

Milena's Quick and Simple Chicken Salad

Recipe contributed by Milena Betencourt of Johannesburg.

I love this salad because it has all the ingredients I like and it is easy.

Ingredients

• 2 cooked chicken breasts, skinned and cut into thin strips
• 1 bunch baby spinach leaves, torn into pieces
• 225 grams small potatoes, cooked, or about 2 small potatoes per person
• 1 cup mayonnaise
• 1 cup sour cream
• Salt, to taste
• Freshly ground pepper, to taste
• 1/2 cup cashew nuts, optional

Directions

Mix the chicken with the potatoes, spinach leaves, and cashew nuts.

Blend sour cream with mayonnaise, salt, and pepper. Mix the sauce into the chicken mixture. Sprinkle a little extra cashew nuts on top to decorate. Spoon into a salad bowl and chill before serving.

Spicy and Zesty Chicken Salad in a Bell Pepper Cup

By Jane Kyerematen from Abington, PA

This chicken salad is served inside bell peppers for a colorful lunch, party snack, or appetizer.

Ingredients

• 2 skinless, boneless chicken breasts, cubed
• 3 pickled jalapeno peppers, finely chopped
• 1 lettuce leaf, chopped
• 3 tablespoons ranch dressing
• 1/4 cup mayonnaise
• 1 teaspoon dried parsley flakes
• Salt and pepper
• 4 red bell peppers

Directions

1. Preheat the oven to 400°F (200°C).
2. Cook the chicken in a skillet over medium heat until it reaches an internal temperature of 165°F (74°C). Remove from the pan and allow it to cool slightly before cutting it into bite-sized pieces.
3. Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers on a lightly greased baking sheet and roast for about 5 minutes, just until they begin to soften.
4. In a large bowl, combine the cooked chicken, chopped jalapeños, lettuce, ranch dressing, mayonnaise, parsley, salt, and pepper. Stir until everything is evenly coated.
5. Spoon the chicken salad into the warm bell peppers and serve immediately, or chill the filling and stuff the peppers just before serving for a cool lunch or picnic meal.