1/2 Half Chicken Sandwich Recipe

Prepare chicken

If you have a whole half chicken roasted, remove skin if desired and pull meat off the bone into bite-size pieces. If using pre-sliced chicken, lightly shred into bite-size pieces. Place chicken in a bowl.

Dress chicken

To the bowl with chicken, add mayonnaise, Dijon mustard, olive oil, salt and black pepper. Mix gently until the chicken is evenly coated. Taste and adjust seasoning. This creates a lightly dressed chicken salad for the sandwich.

Toast roll (optional)

Slice the sandwich roll horizontally. Heat a skillet over medium heat and spread butter on cut sides of the roll. Toast buttered sides in the skillet until golden, about 1–2 minutes.

Assemble sandwich

On the bottom half of the roll, layer half the baby spinach (about 1/2 cup), then spoon the dressed chicken evenly over the spinach. Top with sliced tomato and red onion. Add remaining spinach on top if you like extra greens. Close with the top half of the roll and press gently. Cut in half if desired.

Toss baby spinach in a small bowl with lemon juice, extra virgin olive oil, salt and pepper. Taste and adjust seasoning. Serve the dressed spinach in a small ramekin or alongside the sandwich.

If using raw potatoes: preheat oven to 425°F (220°C) or heat oil for frying. For oven method, toss cut potatoes with 1 tbsp vegetable oil and spread in a single layer on a baking sheet. Bake 20–25 minutes, flipping halfway, until golden and crisp. For frying, heat 1–2 inches oil to 350°F (175°C) and fry potatoes in batches until golden, 3–4 minutes; drain on paper towels. Season with salt and serve immediately.

Combine mixed salad greens and sliced cucumber in a bowl. Toss with vinaigrette just before serving so greens remain crisp. Transfer to a small plate or bowl and serve alongside the sandwich.

Heat the chicken soup in a small pot over medium heat until simmering, about 4–6 minutes, stirring occasionally. Ladle into a cup or bowl and garnish with chopped parsley if using. Serve hot with the sandwich.