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Homemade Cheesecake Factory Chicken Salad Sandwich
Summer Rose

Chicken Salad Sandwich Recipe

Make this Cheesecake Factory chicken salad sandwich at home with tender lime-poached chicken, crisp vegetables, and soft brown bread
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Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Lunch
Cuisine: American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large chicken breasts about 1–1½ pounds
  • Water enough to cover chicken
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Juice of 1 lime
  • ½ cup finely chopped onion
  • ½ cup finely chopped bell pepper
  • ½ cup finely chopped cucumber seeds removed
  • ½ cup finely chopped tomato seeds removed
  • ¾ to 1 cup mayonnaise
  • Juice of 1–2 limes about 2–3 tablespoons
  • 1 tablespoon dried parsley flakes or 2 tablespoons fresh parsley
  • Salt and black pepper to taste
  • 8 –10 lettuce leaves
  • 8 –10 slices brown bread or honey-wheat brea

Equipment

  • Large pot with lid
  • Cutting board
  • Sharp chef's knife
  • Large mixing bowl
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

  1. Place chicken in a pot and cover with water. Add salt, garlic powder, onion powder, and juice of 1 lime.
  2. Bring to a boil, then reduce to a gentle simmer. Cook until the chicken reaches 165°F in the thickest part, about 15–18 minutes.
  3. Remove chicken and cool for 10–15 minutes. Chop into small ¼- to ½-inch pieces.
  4. Finely chop onion, bell pepper, cucumber, and tomato. Remove cucumber seeds and most tomato gel. Pat vegetables dry if needed.
  5. Combine chicken and vegetables in a large bowl.
  6. Add ¾ cup mayonnaise, lime juice, parsley, salt, and pepper. Stir gently.
  7. Taste and adjust with more mayonnaise, lime, salt, or pepper as needed.
  8. Cover and refrigerate for at least 30 minutes.
  9. Place dry lettuce on bread slices. Add about ½–¾ cup chicken salad and spread evenly.
  10. Top with another bread slice, cut diagonally, and serve.

Notes

  • Make ahead: Prepare the chicken salad up to 3 days ahead and assemble sandwiches when ready to eat.
  • Substitution: Rotisserie chicken works well; reduce added salt because the chicken is already seasoned.
  • Prevent sogginess: Remove cucumber and tomato seeds, dry the vegetables well, and keep the chicken salad separate from the bread until serving.
  • Optional restaurant-style touch: Add about ⅓ cup toasted sliced almonds for extra crunch.