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The Girls' Chicken Sandwiches

My girls love these fruity sandwiches for picnics at the park. We have them for girls' lunches and showers too.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 12 people
Calories 4180.1 kcal

Equipment

  • 1 Mixing Bowl For combining chicken mixture
  • 1 Chef's knife For dicing chicken and mincing onions
  • 1 Cutting Board For preparing ingredients
  • 1 Spreading Spatula For applying cream cheese

Ingredients
  

Main

  • 3 cups diced cooked chicken breast meat
  • 3 green onions minced
  • ½ cup refrigerated poppyseed salad dressing or to taste
  • 12 Hawaiian sweet bread rolls sliced in half horizontally
  • 1 8 ounce container pineapple cream cheese spread
  • 6 large leaves Boston lettuce halved
  • 1 16 ounce package fresh strawberries, hulled and diced

Instructions
 

  • Combine chicken with green onions in a bowl; moisten with poppyseed salad dressing. Spread both cut sides of each Hawaiian roll with pineapple cream cheese. Place a lettuce leaf half on bottom half of each roll; top with 1/4 cup chicken mixture and about 2 tablespoons of strawberries. Place tops on sandwiches to serve.

Notes

1. Ensure chicken is fully cooled before mixing to prevent wilting the lettuce or warming the cream cheese. For best results, dice the chicken evenly for consistent texture in each bite. 2. Do not over-dress the chicken mixture; it should be moist but not soggy. You can adjust the poppyseed dressing to taste, adding a little at a time. 3. For enhanced flavor, consider adding a pinch of salt and pepper or a sprinkle of fresh chives to the chicken mixture. 4. If preparing in advance, keep the components separate and assemble just before serving to prevent the rolls from becoming soggy, especially with the juicy strawberries and dressing.