We call these ‘the birthday sandwiches’ because is typically what is served besides cake. I call this recipe Salvadoran chicken salad because you can put it in any type of bread, bun, or even serve it without any bread. They have simple ingredients, but they combination make it so fresh and pleasant to eat.
This sandwich is super simple, yet full of flavor. The salad is a mix of shredded chicken, shredded cabbage, mayonnaise, mustard, salt, and pepper. Usually served in white sandwich bread.
We eat this a lot when someone is having a birthday party. It is served a primary savory food during the party. It is filling, and is designed to feed crowds.
For this recipe, I am using the instant pot to cook the chicken, but you could use an over stove top method to cook it. The idea is that the chicken is cooked and ready to be shredded.
What is chicken salad sandwiches
These are panes con pollo made with chicken salad in a sandwich bread. The main ingredients are chicken and cabbage.
Simple ingredients
Shredded chicken
Cabbage
Onion
Carrot
Tomato
Olive oil
Salt and pepper
Mayoniese
Mustard
How to make chicken salad (step by step)
- Start by cooking your chicken. I use frozen chicken, one cup of water, a teaspoon of oregano, pepper, and cumin, and place it in the instant pot on high for 25 minutes. You can boil your chicken on the stove top, just defrost first. Just barely cover your chicken in water, add the spices, and check within 20 minutes to ensured is cooked thoroughly. A suggestion here is that if you have leftovers from a rotisserie chicken, you can just shred it and use it here.
- Shred chicken, and cabbage.
- Shred carrot. Cut onion and tomato in small similar sizes, about 1/3 inch.
4. In a bowl, place cabbage, and shredded carrot and add boiling water. Let it rest for about 10 minutes. Meanwhile, in a pan place oil and sauté onion, tomato and chicken stirring constantly. Strain cabbage and carrot and add to the pan. Stir until all is combined.
5. Add mayonnaise and mustard.
6. Adjust flavor with salt and pepper. Ready to assemble your sandwiches, enjoy!
How to serve
Serve in a sandwich bread, wrapped individually with a napkin. You can also cut in half and serve in a platter for any other party.
How to store
Once the sandwiches are prepared eat them within two days. Do not freeze. If you only have the chicken salad prepared, use within a week stored in the fridge.
Chicken salad sandwiches: Salvadoran panes con pollo
Ingredients
Instructions
- Start by cooking your chicken. I use frozen chicken, one cup of water, a teaspoon of oregano, pepper, and cumin, and place it in the instant pot on high for 25 minutes. You can boil your chicken on the stove top, just defrost first. Just barely cover your chicken in water, add the spices, and check within 20 minutes to ensured is cooked thoroughly.
- Shred chicken, and cabbage.
- Shred carrot. Cut onion and tomato in small similar sizes, about 1/3 inch.
- In a bowl, place cabbage, and shredded carrot and add boiling water. Let it rest for about 10 minutes. Meanwhile, in a pan place oil and sauté onion, tomato and chicken stirring constantly. Strain cabbage and carrot and add to the pan. Stir until all is combined.
- Add mayonnaise and mustard.
- Adjust flavor with salt and pepper. Ready to assemble your sandwiches, enjoy!