Chicken Salad Sandwich Recipe for 50: Crowd-Pleasing Party Platter

This recipe delivers restaurant-quality flavor scaled for a crowd. Perfect for gatherings, it transforms simple ingredients into a memorable meal everyone will love.

With careful prep and assembly, you’ll create consistent, delicious sandwiches that satisfy 50 guests without stress. Ideal for parties or large events.

Ingredients for Chicken Salad Sandwich Recipe for 50

Feeding a crowd starts with quality chicken and a few simple add-ins. Nothing fancy, just big flavor.

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The chicken is the backbone here—Costco or Sam’s Club have the best bulk pricing for boneless, skinless breasts. Look for even-sized pieces so they cook uniformly. I’ve used thighs too (cheaper, more flavor), but breasts keep the salad lighter. Poaching in salted water keeps them moist, but roasting works if you’re short on burner space. Don’t skip the shredding step—big chunks make sandwiches messy.

No dill? Fresh parsley or tarragon at the same amount work fine. Grapes not your thing? Diced apples or dried cranberries add sweetness. Walnuts can be pecans or almonds—just toast them first. For a lighter version, swap half the mayo with Greek yogurt. If you’re prepping ahead, keep the celery and onion in ice water to stay crisp.

Assemble sandwiches 2-3 hours max ahead or the buns get soggy. The chicken salad itself holds 2 days in the fridge. Store components separately if making early. Leftover chicken salad? Perfect for wraps or crackers the next day.

Step-by-Step Instructions for Chicken Salad Sandwiches

Here’s how to assemble this crowd-pleaser efficiently for your next gathering.

Step 1: Cook and Shred the Chicken Breasts

Poach the 15 lb boneless skinless chicken breasts in simmering water with the 2 tbsp salt, 1 tbsp garlic powder, and 1 tbsp onion powder for 15-20 minutes until the internal temperature reaches 165°F and the meat is no longer pink.

Remove from water and let cool slightly. Shred using two forks or your hands for a rustic texture. You want uneven pieces for better mouthfeel in the final salad. Spread the shredded chicken on a baking sheet to cool completely—this prevents the mayonnaise from thinning when mixed with warm meat.

Step 2: Prepare the Vegetables and Add-Ins

Finely dice the 10 whole celery stalks—you want small, uniform pieces that distribute evenly. For the 2 whole red onion, dice small and soak in cold water for 10 minutes to mellow the sharpness, then drain well. Chop the 1 cup fresh dill coarsely.

Halve the 3 cups grapes if using (this adds a sweet contrast). Toast the 2 cups walnuts in a dry skillet over medium heat for 5-7 minutes until fragrant and golden, then chop roughly. Let all prepared ingredients cool before mixing.

Step 3: Mix the Dressing and Combine

In a large bowl, whisk together the 4 cups mayonnaise, 0.5 cup Dijon mustard, and 0.5 cup lemon juice until smooth. This creates a creamy, tangy base that ties all the flavors together. Stir in the 1 tbsp black pepper.

Add the cooled chicken, celery, drained red onion, fresh dill, grapes, and walnuts to the dressing. Fold everything together gently but thoroughly. You want every bite to have a balance of chicken, crunch, and creamy dressing. Taste and adjust seasoning if needed—though the poaching salt should have seasoned the chicken well.

Step 4: Assemble and Serve the Sandwiches

Line the bottom half of each hamburger bun with a leaf from the 4 whole butter lettuce—this adds freshness and prevents sogginess. Scoop a generous ½ cup of chicken salad onto each bun bottom (you’ll have exactly enough for 50 servings).

Top with the remaining bun halves and press gently. For a party platter, arrange the assembled sandwiches on a large board with the top buns slightly askew so guests can see the filling. Serve immediately, or cover with a damp cloth to keep the buns soft until serving time.

Wine and Beer Pairings for This Dish

Beer Pairings

A crisp, refreshing beer can elevate the creamy and savory flavors of your chicken salad sandwich. Try a Wheat Beer like Blue Moon or Hoegaarden, which offers citrusy and slightly spicy notes that cut through the richness of the dish. For a bolder option, a Pilsner such as Stella Artois or Samuel Adams Noble Pils provides a clean, crisp finish that complements the tangy and herby elements of the salad.

Wine Pairings

If you prefer wine, a Chardonnay with its buttery and oaky undertones, like Kendall-Jackson Vintner’s Reserve, pairs beautifully with the creamy texture of the chicken salad. For a lighter option, a Sauvignon Blanc such as Kim Crawford or Beringer brings zesty citrus and herbal notes that balance the dish’s richness.

Non-Alcoholic Options

For non-alcoholic pairings, a sparkling lemonade or iced tea works wonders 🍋. The effervescence and acidity of a Sparkling Water with Lime or a Peach Iced Tea can cleanse the palate between bites, making every sandwich taste as fresh as the first. These options are perfect for keeping the meal light and refreshing for all guests.