Marry Me Chicken Salad Sandwich

This version of ever-popular chicken salad gives the creamy classic a bold upgrade with savory tomato paste, tangy sun-dried tomatoes, and salty Parmesan for a “Marry Me”–inspired take. A handful of peppery arugula adds a fresh, vibrant bite, but any tender green works well. The fun doesn’t stop at just a sandwich filling, spread it over crackers and crudités on a party platter or spooned into lettuce cups for a quick, but hearty appetizer. 

What’s the quickest and easiest way to shred cooked chicken?

Using a stand mixer with a paddle attachment is a quick and efficient way to shred chicken. Place the cooked chicken in the bowl of the mixer, and mix on low speed for about 15 seconds, or until shredded.

Can I make this chicken salad with rotisserie chicken?

You can make this salad with a store-bought rotisserie chicken and shred it yourself.

Notes from the Food & Wine Test Kitchen

Leftover sun-dried tomato oil rich with umami and subtle sweetness. Once the tomatoes are drained, it can be repurposed for added flavor in salad dressings, brushed onto sandwich bread, or drizzled over pasta for an extra layer of depth. 

When making chicken salad, the texture of the chicken—whether finely or coarsely shredded—is mostly a matter of personal preference. For serving on crackers, a finer shred or small chop is recommended so the mixture sits neatly and is easier to scoop. For sandwiches, medium to larger shreds work well and offer a more substantial bite.

Make ahead

Store chicken salad in an airtight container in the refrigerator for up to one week.

This recipe was developed by Julia Levy; the text was written by Andee Gosnell.