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Recipe: Chicken Salad Panini

chicken salad sandwich panini

**Feeds two. Or one! I’m not here to judge.

As I whipped up one of my go-to dinners tonight, I thought to myself how glad I was that I had shared this recipe on Things. Because it’s so good. And it’s so easy. And it’s super affordable. And I was probably blessing millions of hungry, fiscally responsible people a day when I posted this recipe!! You get the good you give.

So I tried to think back to when that fated day was, that magical moment when I pressed “publish” on this yumminess to share with the world.

Hm…It was a couple weeks ago…or months ago…right? Something like that? Am I headless right now? Why can’t I remember??

I went to the Food & Such section on ThingsI scrolled back a few posts and then searched “chicken salad” instead, because my food was getting cold. Good news: I was not headless! I couldn’t remember when I’d posted this recipe BECAUSE I HADN’T.

Whoops. So, first, I ate (obviously). But immediately thereafter, I came here to right my wrongs.

Chicken Salad Panini

Serves two (or one) with lots of leftovers!

What you’re gonna need:

  1. 1 fully cooked rotisserie chicken from your local grocery store (unless you have the time/energy/magical abilities to cook your own)

  2. 1 bunch of scallions

  3. 1 stalk of celery

  4. Focaccia bread (or some other flat-ish bread)

  5. Mayo (a cup or so will probably do it)

  6. Kosher salt

  7. Freshly ground black pepper

  8. Just a little lemon juice

  9. 1/2 tablespoon of butter

  10. A frying pan

  11. A heavy pot or pan or cast iron skillet that is small enough to fit inside the aforementioned pan. Or, in place of any of those items, you can use a panini press (if you’re the kind of adult with counter space and whatnot)

What you’re gonna do:

  1. First, take a fork and pull the meat from your rotisserie chicken. I usually only use the breast but you should use any part of the chicken you enjoy because yolo. Drop the chicken meat into a medium-sized bowl as you go. Once all the chicken is in the bowl, break it down into smaller, cube-like pieces

  2. Then, chop up your scallions and celery. The amount you want to use is directly related to how big your rotisserie chicken was/how much meat you took off of it. I recommend using 1/3 the amount scallions as chicken, and 1/3 the amount of celery as chicken. Then pour all those veggies in the bowl, too, because you are a HEALTH guru, ok?

  3. To your bowl, add mayo (about half as much as the amount of chicken you have), some squirts of lemon juice, a few dashes of salt, and some pepper. Grab a spoon and mix that baby up.

  4. Taste it. Mmmm. Add a dash more of anything else you think you need. I like to include some dill, but you don’t have to. Craisins are also great. Sometimes I use crushed red pepper flakes! The world is your oyster so taste a little and trust your gut a little.

  5. Now, cut your bread into two slices so you can begin constructing your sandwich. Put some chicken salad on one side and put the other slice of bread on top.

  6. Heat your pan to medium-high and melt the butter. You only need enough butter for the bottom of the pan to be covered. Make sure you get the melted butter all over!

  7. Put your sandwich in the pan and use your other-heavy-kitchen-object to flatten it. Push down on your other-heavy-kitchen-object a little bit to make the bread extra crispy. Give it a minute or two (you don’t need to press on it that entire time), flip, and flatten it from the other side. Give it a couple more minutes, and…

DONE! You did it! Cut it and share it or don’t and enjoy.


Phew, I’m so glad I got that out. I’ve owed you guys this deliciousness for far too long! I can already feel the good karma wafting my way.

Off to buy my lottery ticket!

Xo Charlene

#recipes #dinnerrecipes #chickensaladpanini #dinner #chickensalad

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