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Chicken Sandwich Recipes for Lunch

Nabiilah is an author who loves writing fantasy/teen fiction novels like "The Other Side of Paradise" and "The Infinity Coven Trilogy."

chicken-sandwich-recipes-for-lunch

Chicken Sandwich Recipe

Ingredients:

Meat
1 lb: Chicken breasts or thighs
8: Sices bacon

Refrigerated
1: Egg, large

Condiments
1/2 cup: Hot sauce

Baking & spices
1 tsp: Baking powder
2 tbsp: Cajun seasoning
2 tbsp: Cornstarch
1 cup: Flour

Oils & vinegars
4 cups: Vegetable oil or peanut oil

Bread & baked goods
8 slices: Bread

Dairy
4 tbsp: Butter
3/4 cup: Buttermilk
2 cups: Cheddar cheese

Instructions:

  • Marinate the chicken in the mixture of the buttermilk, egg and cajun seasoning for 1 hour to overnight.
  • Grab a piece of chicken, genlty shake excess marinade off, dredge in the mixture of the flour, cajun seasoning, cornstarch, and baking powder and place on a wire rack while you repeat for the remaining chicken.
  • Heat the oil to 350F/180C in a large pot and add a piece of chicken and cook until golden brown, about 4-5 minutes per side, before setting aside on a rire rack to cool. Cook the bacon until crispy and sert aside on paper towels to drain.
  • Brush the chicken with the hot sauce. Butter one side of each slice of bread, sprinkle half of the cheese onto the unbuttered sides of half of bread followed by the chicken, bacon, the remaining cheese and finally top with the remaining slice of bread with the buttered side up.
  • Grill over medium heat until golden brown and the cheese has melted, about 2-3 minutes per side.
chicken-sandwich-recipes-for-lunch

Chicken Sandwich With Avocado Recipe

Ingredients:

Meat
6: Chicken breasts, boneless skinless

Produce
2: Avocados
6: Lettuce
2: Tomatoes

Condiments
1 cup: Dill pickle
2 tbsp: Honey
2 tbsp: Lime juice
3 tbsp: Mayonnaise

Baking & spices
1/2 tsp: Chili powder

Oils & vinegars
1/4 cup: Olive oil

Nuts & seeds
1/4 tsp: Cumin

Bread & baked goods
6: Hamburger buns

Instructions:

  • Mix together the oil, honey, lime juice, chili powder, and cumin in a ziploc bag. Place chicken inside, zip bag closed, and make sure that chicken is fully coated by marinade. Place bag of chicken in the fridge and let marinade for at least 30 minutes.
  • Remove chicken from fridge and preheat grill to medium high heat. Grill the chicken for a couple of minutes on each side, turning once, until the chicken is no longer pink and reaches an internal temperature of 165 degrees.
  • If you want, you can toast your buns on the grill.
  • Top with your favorite toppings.
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Chicken Sandwich With Arugula Recipe

Ingredients:

Meat
2: Chicken breasts, large skinless boneless

Produce
1/2 cup: Arugula, leaves
4 oz: Basil, fresh leaves
6 cloves: Garlic
1 1/2 tsp: Lemon, zest
1/2: Lemon, Juice of
1 cup: Micro arugula or regular arugula, leaves
4 tbsp: Sun-dried tomatoes

Condiments
1 tbsp: Lemon juice

Baking & spices
1 Pinch: Black pepper
1/8 tsp: Black pepper
1 tsp: Italian seasoning
1 Pinch: Salt
1/2 tsp: Salt

Oils & vinegars
1: Olive oil
5/8 cup: Olive oil

Nuts & seeds
2 tbsp: Pine nuts

Bread & baked goods
14 oz: Ciabatta loaf, Soft

Dairy
4 oz: Mozzarella, smoked
3 tbsp: Parmesan cheese, grated

Instructions:

  • Marinate your chicken breasts by adding them to a large bowl, then drizzling over about 2 tablespoons of olive oil, a couple of pinches of salt and black pepper, the Italian seasoning, lemon zest and juice, plus garlic, and toss to coat; marinate for 20 minutes, or even over night.
  • Next, prepare your arugula-basil pesto: if blanching your basil leaves to lock in the vibrant color, bring a small/medium size pot of water to the boil, then turn off the heat; add the basil leaves and blanch them for just 5-10 seconds; drain and add the leaves to ice water to shock them, then drain and gently pat dry on paper towel. To the bowl of a food processor, add the pine nuts, grated parmesan cheese, garlic cloves, lemon zest and juice, the salt and pepper, plus 2 tablespoons of the olive oil, and process for about 20 seconds until fairly smooth; add the basil leaves and the arugula, and continue to process, drizzling in the ½ cup of olive oil until smooth, about 30-45 seconds.
  • Spoon the pesto into a jar or small bowl, cover with plastic, and place into fridge to hold. To grill the chicken, place your grill pan over medium-high heat, and grill a couple of the chicken breast cutlets for about 3 minutes per side, or until cooked through and golden ; allow the chicken to rest for 10 minutes.
  • Preheat your broiler, and line a small baking sheet with foil; place the grilled chicken breasts onto the baking sheet, top each with 1 ounce of the grated smoked (or plain) mozzarella cheese, then place under the broiler for about 3-5 minutes, or until the cheese is completely melted.
  • To assemble the grilled chicken sandwiches, generously spread some of your pesto sauce onto both the bottom and top pieces of the bread, then place a cheesy grilled chicken breast onto the bottom piece of bread. Top the chicken with about 1 tablespoon of the julienned sun-dried tomatoes and a sprinkle of micro arugula greens or regular arugula greens; then, cover with the top piece of pesto-slathered bread, and serve.

Chicken Sandwich With Bacon Recipe

Ingredients:

Meat
4 slices: Bacon, thick cut
1 lb: Chicken, boneless skinless tenders

Produce
1: Avocado
1/4 cup: Basil, fresh
1/2 cup: Blueberries, fresh
1/2 cup: Cabbage
4 ears: Corn
2: Green onions

Condiments
1/4 cup: Basil pesto
1/2 cup: Maple syrup, real

Baking & spices
1: Kosher salt and pepper
1 tsp: Paprika, smoked

Oils & vinegars
2 tbsp: Olive oil, extra virgin

Bread & baked goods
4: Ciabatta rolls, toasted

Dairy
1/2 cup: Greek yogurt, plain

Other
null: 1 tablespoon sambal oelek (spicy chili sauce)

Instructions:

  • Stir together the maple syrup, sambal oelek, olive oil, and a pinch of salt in a small bowl. Add the chicken to a large ziplock bag and pour half the maple mixture over the chicken. Let sit for 10 minutes. Meanwhile, heat a large skillet over medium heat and cook the bacon until crisp, about 5-8 minutes. Stir in the corn, paprika, and pinch each of salt and pepper. Cook 5 minutes and then add the basil, and green onions. Remove from the heat and let cool slightly. Stir in the cabbage and blueberries.
  • Preheat an outdoor grill or grill pan to medium heat. Oil the grates. Add the chicken and grill for 5-8 minutes per side, basting the chicken with the reserve maple mixture until the chicken is cooked through. Remove from the grill and drizzle any remaining maple mix over the chicken. Mix the yogurt and pesto together in a small bowl.
  • To assemble, spread the yogurt pesto mix onto the bottom of each bun. Top with chicken, corn, and avocado.

Chicken Sandwich With Jalapeno Peppers Recipe

Ingredients:

Meat
2 lbs: Ground chicken

Produce
2: Avocados, large
1/2 cup: Cilantro, fresh
2 tbsp: Cilantro
1 head: Garlic, roasted
4: Garlic cloves
1: Jalapeno peppers
1: Lime, Juice of
1/2: Onion

Condiments
1/3 cup: Mayonnaise

Baking & spices
1 tsp: Kosher salt
2 tsp: Paprika
1/2 tsp: Pepper, fresh ground
2: Salt and pepper

Oils & vinegars
1: Vegetable or olive oil

Bread & baked goods
8: Hamburger buns

Dairy
6 slices: Cheese optional
3/4 cup: Pepper jack cheese

Instructions:

  • In a small bowl, mix roasted garlic and mayo together until combined. Add salt and pepper and mix. Cover and store in the refrigerator until ready to use.
  • Preheat grill to a medium-high heat
  • In a mixing bowl add the ground chicken and the remaining ingredients and gently mix together.
  • Divide the chicken mixture into 8 patties. Put a little vegetable oil on a paper towel and run it over the grill.
  • Grill the burgers covered over direct heat for 8 minutes on each side or until it reaches 165 degrees. Right before the patties are done add a piece of cheese if desired. Serve on toasted buns with your favorite toppings.

Chicken Sandwich With Pineapple Recipe

Ingredients:

Meat
4: Chicken breast cutlets

Produce
8: Pineapple rings, canned

Condiments
1/4 cup: Dijon mustard
2 tsp: Hot sauce
6 tsp: Mayo
1/3 cup: Soy sauce

Baking & spices
2 tbsp: Brown sugar
1 tsp: Salt

Oils & vinegars
3 tbsp: Canola or vegetable oil

Bread & baked goods
4: Kaiser rolls

Drinks
2/3 cup: Pineapple juice

Dairy
4 slices: Provolone cheese

Instructions:

  • Whisk together the pineapple juice, oil, soy sauce, salt, brown sugar, hot sauce, and mustard.
  • Place chicken is a large sealable bag and pour in the marinate. Marinate in the fridge for 4 hours.
  • When ready to cook, head grill to medium heat. Remove the chicken from the bag and discard the marinade. Place chicken on the grill and grill 4-5 minutes per side. Add the pineapple slices after you flip the chicken and flip them after 1-2 minutes.
  • Temp the chicken with a digital thermometer to ensure it reaches an internal temperature of 165°F. Place a slice of cheese on the chicken when there is about a minute of cooking time left to allow the cheese to melt. Remove chicken and pineapple from the grill. Spread mayo evenly on each side of the bun (about 1 ½ teaspoon for each sandwich). Place chicken on the bun and top with grilled pineapple slices.

Chicken Sandwich With Onion Recipe

Ingredients:

Meat
1 lb: Ground chicken, lean

Produce
2 cloves: Garlic
1/2: Onion, small

Refrigerated
1: Egg

Baking & spices
1: Salt and ground black pepper

Oils & vinegars
2 tsp: Olive oil

Bread & baked goods
1/2 cup: Italian-seasoned bread crumbs

Instructions:

  • Mix ground chicken, 1/4 cup bread crumbs, onion, egg, and garlic in a bowl. Season with salt and pepper. Moisten hands and shape chicken mixture, 2 tablespoons at a time, into flat, oval-shaped patties. Spread remaining 1/4 cup bread crumbs in a shallow dish. Dip patties in bread crumbs to coat.
  • Heat olive oil in a large skillet over medium-high heat. Cook patties in hot oil until deeply browned on the bottoms, 5 to 6 minutes. Turn patties and cook until other sides are browned, 3 to 4 minutes more.
chicken-sandwich-recipes-for-lunch

Chicken Sandwich With Sriracha Recipe

Ingredients:

Meat
1 1/4 cups: Rotisserie chicken

Produce
2: Carrots, medium
1 Handful: Cilantro, fresh
1: Cucumbers
3: Garlic cloves
1: Green onion
1: Jalapeno

Condiments
2 tbsp: Soy sauce
1: Sriracha mayo

Baking & spices
1 tbsp: Granulated sugar
1 Pinch: Salt
2 tbsp: Sugar

Oils & vinegars
2 tbsp: Rice vinegar, unseasoned

Bread & baked goods
2: (6-inch) baguette rolls

Instructions:

  • Preheat the oven to 425 degrees F.
  • In a medium bowl, stir together together soy sauce, sugar, garlic, and green onions until sugar is dissolved and mixture is the thickness of a glaze. Add shredded chicken and toss together until chicken is evenly coated.
  • Transfer the mixture to a baking sheet lined with foil. Spread it in an even, thin layer and cook in oven until sugar starts to caramelize, about 10 minutes.
  • Whisk together rice vinegar, sugar, and salt in a small bowl. Add carrots and toss until combined. Let stand at room temperature for 15-30 minutes, stirring occasionally. Cut each baguette horizontally in half. Lightly toast each half.
  • Spread mayo on each half, if using. Top bottom half of each baguette with half the chicken, top with carrots (leaving excess liquid in the bowl), cilantro, and other vegetables (if using). Press on tops and serve.

Chicken Sandwich With Tomato Recipe

Ingredients:

Meat
2: Chicken breasts (about 1 pound), large boneless skinless

Produce
4: Roma tomatoes

Condiments
4 tbsp: Mayonnaise
1/3 cup: Pesto

Baking & spices
1 tbsp: Avocado oil
1 tbsp: Italian seasoning
1: Salt & pepper

Bread & baked goods
4: Ciabatta rolls

Dairy
6 oz: Mozzarella, fresh

Instructions:

  • Slice chicken breasts in half lengthwise to create 3 chicken cutlets. Season both sides of each piece with Italian seasoning, salt, and pepper.
  • In large pan, heat 1 tablespoon avocado oil over medium-high heat. Sear chicken on both sides for approximately 5 minutes, or until chicken reaches internal temperature of 165° Fahrenheit. Remove chicken from pan and replace with ciabatta roll halves. Toast for a minute or so on each side, until lightly golden.
  • To assemble, lay toasted ciabatta roll halves on cutting board. Spread 1 tablespoon of mayonnaise on one half of each roll. Spread 1¼ tablespoons of pesto on other half of each roll. Add one cutlet of chicken to each sandwich. Add 1½ ounces of mozzarella to each sandwich.
  • Add the ciabatta roll with pesto to the rest of the sandwich. Lightly brush avocado oil on top roll, then return sandwiches to warm skillet. Cook each sandwich for 2 minutes per side, or until cheese has melted. Serve immediately and enjoy hot.

What is a Chicken Sandwich?

A chicken sandwich is a sandwich that typically consists of boneless, skinless chicken breast or thigh served between slices of bread, on a bun, or on a roll. Variations on the "chicken sandwich" include the chicken burger, chicken on a bun, chickwich, hot chicken, or chicken salad sandwich.

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