Can I make these sandwiches ahead of time?

Yes! In fact, I recommend making the chicken salad a day in advance to allow the flavors to meld. Assemble the sandwiches a few hours before serving to prevent the rolls from getting soggy.

Can I use a different type of bread?

While Hawaiian rolls are my personal favorite, you can definitely use other types of bread. Brioche rolls, slider buns, or even croissants would work well.

What if I don't have red onion?

You can substitute yellow onion or even green onions. Just make sure to dice them finely.

Can I add grapes to the chicken salad?

Absolutely! Halved red or green grapes add a lovely sweetness and texture to the chicken salad. About 1/2 cup should do the trick.

How long will the leftover chicken salad last?

The chicken salad will last for up to 3 days in the refrigerator. Make sure to store it in an airtight container.

I don't like Dijon mustard. What else can I use?

You can substitute yellow mustard, spicy brown mustard, or even a touch of horseradish for a bit of kick.

close up of mini chicken salad sandwiches on Hawaiian rolls on a serving platter

Summer lunch ideas for kids

Name: Mini Chicken Salad Sandwiches on Hawaiian Rolls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Cuisine: Summer-Lunch-Ideas
Ingredients: 2 Cooked chicken breasts; 1/2 cup Mayonnaise; 1/4 cup, diced Celery; 2 tablespoons, finely diced Red onion; 1 teaspoon Dijon mustard; 1 teaspoon Lemon juice; 1/4 teaspoon Salt; 1/8 teaspoon Black pepper; 12 Hawaiian rolls

mini chicken salad sandwiches on hawaiian rolls

By:

GuideMyRecipe

Published:

21 Sept 2025

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Air Fryer Paper Liners

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Remember that time, years ago, when I volunteered to bring an appetizer to my sister’s baby shower? I was so stressed, trying to find something easy and delicious. I scoured cookbooks and websites, feeling overwhelmed. Then, inspiration struck: chicken salad sandwiches, but make them mini. And on Hawaiian rolls, for that touch of sweetness! They were a HUGE hit, and since then, they've become my go-to for parties, picnics, and even just a fun weekday lunch. This recipe will walk you through crafting these little gems, step-by-step.

What makes these sandwiches so special? It’s the combination of textures and flavors. The soft, slightly sweet Hawaiian rolls provide the perfect counterpoint to the savory, creamy chicken salad. Celery and onion add a delightful crunch, while a touch of Dijon mustard and lemon juice brightens everything up. Seriously, these things are addictive! And let's be honest, is there anything more charming than a mini version of a classic dish?

Don't be intimdated by making chicken salad from scratch. It's MUCH simpler than you might think, and the flavor is so much better than store-bought. Plus, you have complete control over the ingredients, so you can customize it to your liking. Feel free to swap out the celery for grapes, add some chopped pecans for extra crunch, or use a different type of mustard for a unique twist. The key is to have fun and experiment until you find your perfect chicken salad combination! But i will say, its best if you don't skip on the hawaiian rolls. The sweetness is needed for this recipe!

Required Equipments

Mixing Bowl
Knife
Cutting Board
Measuring Spoons
Measuring Cups

Mini Chicken Salad Sandwiches on Hawaiian Rolls: Frequently Asked Questions

Mini Chicken Salad Sandwiches on Hawaiian Rolls

These Mini Chicken Salad Sandwiches on Hawaiian Rolls are the perfect bite-sized treats for any gathering! Soft, sweet rolls embrace a creamy, flavorful chicken salad, making them an irresistible appetizer or light lunch option.

⏳ Yield & Time

Yield: 12 servings

Preparation Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

📖 Instructions

First, you'll need to cook your chicken. You can either poach it, bake it, or even use leftover cooked chicken from a previous meal. If poaching, place the chicken breasts in a pot, cover with water, and bring to a simmer. Cook for about 15-20 minutes, or until the chicken is cooked through. Baking works too - 375 for about 20 min.
Once the chicken is cooked, let it cool slightly before shredding or dicing it into small pieces. I prefer dicing, but shredded works just as well. Set aside.
Now, grab a large mixing bowl. Add the diced chicken, mayonnaise, celery, red onion, Dijon mustard, lemon juice, salt, and pepper.
Gently stir everything together until well combined. Taste and adjust seasonings as needed. If you want it creamier, add a little more mayo; if you want it tangier, add a touch more lemon juice. Don't be afraid to experiment!
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. This step is important – it really makes a difference in the final taste!
While the chicken salad is chilling, prepare the Hawaiian rolls. Using a serrated knife, carefully slice the rolls in half horizontally, creating a top and bottom layer. You can usually find them already sliced which i find to be easier to work with.
Once the chicken salad has chilled, remove it from the refrigerator. Using a spoon or small scoop, evenly distribute the chicken salad onto the bottom halves of the Hawaiian rolls. Don't overfill them, or they'll be messy to eat!
Carefully place the top halves of the Hawaiian rolls onto the chicken salad-filled bottoms. Gently press down to secure the sandwiches.
If you're serving them immediately, you can stop here. However, if you want to get fancy, you can brush the tops of the rolls with melted butter and sprinkle with everything bagel seasoning or poppy seeds.
For an extra touch of elegance, you can garnish the sandwiches with fresh parsley or chives before serving. Arrange them on a pretty platter and watch them disappear!
Enjoy your delicious Mini Chicken Salad Sandwiches on Hawaiian Rolls! They're perfect for parties, picnics, or any occasion where you want a tasty and easy-to-eat appetizer or snack. I think you'll really enjoy them!