Sandwiches de pollo Salvadoreños (Salvadoran chicken salad sandwiches)

Get ready to to fall in love with a new type of chicken salad sandwich

There are plenty of chicken salad sandwich recipes on the internet, but don't discard this one just yet. I consider this recipe a snack—let me explain why. This sandwich is typically made for special events such as family gatherings, birthday celebrations, and throughout the holidays. It's that snack you either have before your main meal, or you eat one—or four—throughout the evening after dinner. Don't judge.

The best sandwich de pollo I've ever had is my Tía Ana's. Her chicken salad is so simple but full of flavor. I think many people in our family strive to make it as good as hers, but they've all kind of given up, and we all depend on her to make them. Now it's my turn to try until I get it down. And yes, I asked her for her recipe! So, here we go!

What are Sandwiches de pollo Salvadoreños? (What is a Salvadoran Chicken salad sandwich?)

I've grown up knowing it as a sandwich de pollo, although the name may change a bit depending on the region. In some areas, what I know as panes rellenos or pan con pollo is referred to as sandwiches de pollo. I'll share the panes rellenos recipe later—no need to worry!

Sandwiches Salvadoreños are made with seasoned shredded chicken (or leftover turkey) and a mix of cooked, shredded cabbage and carrots. This is all mixed with mayonnaise and a little bit of mustard. It's then assembled into a white bread sandwich and wrapped up in a napkin—ready to eat. Yes, a napkin. No dirty dishes here.

How to make Sandwiches de pollo Salvadoreños? (How to make Salvadoran Chicken salad sandwich?)

You can be creative and save time with this recipe, or you can choose to go all out and make everything from scratch! My goal with this recipe was to use the minimum amount of dishes and time. This makes 14 well-filled sandwiches (as they should be).

Helpful Kitchen Tools:

• Good chopping knife or cabbage slicer

• Peeler and grater

• Wok or large sauce pan

• Big mixing bowl

Ingredients

For the Chicken:

• 1 whole chicken (rotisserie or cooked from scratch)

• 1 bell pepper, diced

• 1 white onion, diced

• 2 tomatoes, diced

• 1 tbsp olive oil

• 4 tbsp butter (divided)

• 1 tbsp chicken bouillon

• 1 tbsp garlic powder (divided)

• Salt & pepper to taste

• 1/2 cup water or chicken broth

  
  

For the Salad Mix:

• 2 carrots, peeled and shredded

• 1/2 head of green cabbage, shredded

• 3/4 cup mayonnaise (or to taste)

• 1 tbsp yellow mustard (or to taste)

Instructions

1. Prepare the Vegetables:Dice the bell pepper, white onion, and tomatoes into 1/2-inch pieces.

2. Sauté the Veggies:Heat a pan over medium heat. Add the olive oil and 1 tbsp of butter. Once melted, add the diced vegetables, 1/2 tbsp of garlic powder, and salt and pepper to taste. Stir, cover, and reduce heat to medium-low. Let simmer for 15 minutes, or until tender.

3. Shred the Chicken:While the vegetables cook, shred the chicken. Remove all skin, cartilage, fat, and bones. Use only finely shredded clean meat.

4. Combine Chicken and Veggies:Once vegetables are soft, add the shredded chicken. Season with 1 tbsp chicken bouillon, 1/2 tbsp garlic powder, salt and pepper to taste, and 1/2 cup water or broth. Mix thoroughly. Taste and adjust seasoning as needed. Cover and simmer on medium-low for 15 minutes.

5. Prepare the Cabbage and Carrots:While the chicken mixture simmers, peel and shred the carrots and cabbage.

6. Cool the Chicken Mix:Once cooked, transfer the chicken mixture to a large mixing bowl to cool.

7. Cook the Cabbage and Carrots:In the same pan, melt the remaining 3 tbsp of butter. Add shredded cabbage and carrots. Season with salt and pepper to taste. Cook on medium-low, stirring constantly until cabbage becomes translucent.

8. Combine Everything:Add the cooked cabbage and carrots to the bowl with the chicken. Mix well and let cool for 15 minutes.

9. Finish the Salad:Add mayonnaise and mustard. Mix until evenly coated. Taste and adjust with more mayo, mustard, salt, or pepper as desired. Chill in the fridge for at least 15 minutes before assembling.

10. Assemble the Sandwiches:Spoon the chicken salad mixture onto sandwich bread. Serve on a plate or—if you're feeling nostalgic—wrap in a napkin just like they do in El Salvador. Enjoy!

Tip: One day old sandwiches taste amazing, you can reheat them in the air fryer! Store any leftovers in the fridge and enjoy the next day cold! Also, if you want to save time you can buy already shredded cabbage and carrots.

If you try please let me know how you like it! As always for daily recipes follow me on IG or TikTok: @flouwishwithg and sign up for our email list.