Chicken and Red Bell Pepper Salad Sandwiches

Chicken and Red Bell Pepper Salad Sandwiches

katie_luvs2bake! 91

"This a great sandwich which is well known here in Chile. Creamy chicken with cooked bell pepper gives this sandwich a nice taste!! You can also make them with cocktail bread for a great appetizer! You can use up to double the mayonnaise for a creamier texture."
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1 h servings 505 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 505 kcal
  • 25%
  • Fat:
  • 32 g
  • 49%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 25.3 g
  • 51%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 548 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of water to a boil; add chicken and cook until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain, cool and chop.
  2. Bring a small pot of water to a boil; add the bell pepper and cook until soft, about 10 minutes.
  3. Combine the bell pepper, chicken, cream, and mayonnaise in a food processor. Blend until mostly smooth. Season with salt and pepper. Spread about half of the mixture on each of two slices of bread and sandwich with the remaining bread.


  1. 37 Ratings

Most helpful positive review

I actually used leftover shredded "mexican" chicken in this recipe and reduced fat mayonnaise. I wanted a little more kick so I tossed in some chopped pickled jalapenos. I made a wrap out of thi...

Most helpful critical review

It was ok. Have had much better chicken salad. Probably will not make again.

I actually used leftover shredded "mexican" chicken in this recipe and reduced fat mayonnaise. I wanted a little more kick so I tossed in some chopped pickled jalapenos. I made a wrap out of thi...

Sometimes the simplest recipes turn out to be some of the best! I love chicken salad and I had two leftover herb grilled chicken breasts and a lonely red bell pepper that needed to be used up be...

This is *SO* good! I made it for lunch and had it again for dinner! I had to cheat a little because I didn't have heavy cream. I used a teaspoon of skim milk and about a teaspoon of sour cream t...

Yum. This is almost exactly the recipe I use for chicken salad--I usually add diced celery, too. It is good with or without the cream, with or without the celery, but always must have the red pe...

Very interesting recipe, one I didn’t understand correctly until I started to prepare it. I should know better than to proceed on a recipe before reading it through! The idea of the red pepper...

This is really good. I doubled the recipe and roasted the pepper in the oven (sliced in half, layed skin side up on a cookie sheet and broiled about 15 minutes then put in a bowl and covered wi...

This is something I do all the time. I brine skin-on bone-in chicken breasts in salted water overnight. Doesn't have to be real salty, but the results are very flavorful and moist chicken. Dr...

I have made this about 5 times now, and it is now a part of my recipe portfolio. My compliments are to the submitter, and too the reviewers for giving great suggestions for modifying the recipe ...

Oh my, this is so good! I love the simplicity of this recipe. I actually boiled my bell peppers together with the chicken, removing them in 10 minutes as the recipe stated. I had this on French ...