Chicken salad roll for lunchbox

A familiar and comforting lunch! Creamy chicken salad in a soft bun, accompanied by crunchy coleslaw with croutons.

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0 min
4
15 min

  • Ingredients

    • 8 buns
    • 2 cups cooked chicken, shredded
    • ½ cup mayonnaise
    • 1 tsp Dijon mustard
    • 2 celery stalks, finely chopped
    • ¼ red onion, finely chopped
    • 4 cups coleslaw
    • ½ cup croutons
    • ¼ cup creamy dressing
    • Salt and pepper to taste

  • Preparation

    1. Combine shredded chicken with mayonnaise and mustard.
    2. Add chopped celery and onion to the mixture.
    3. Season with salt and pepper to taste.
    4. Cut buns in half and fill with chicken salad.
    5. Mix coleslaw with dressing.
    6. Add croutons to coleslaw at the last minute.
    7. Place buns in the main compartment of containers.
    8. Put coleslaw in a separate compartment.
    9. Pack croutons separately to keep them crispy.

For the adventurers

Notes and tips

Use leftover roasted chicken to make preparation easier.
Chicken salad keeps for 3 days in the refrigerator.
Store croutons in a small airtight bag until ready to serve.
For extra freshness, add raisins or apples to the chicken salad.