Pancetta Chicken Salad Sandwich

This Pancetta Chicken Salad Sandwich has all the flavors of fall: cheddar, apples, pancetta, scallions, walnuts and a champagne vinegar dijon dressing.

This Pancetta Chicken Salad Sandwich is my fall take on a classic chicken salad sandwich. It’s made with oven-roasted shredded chicken thighs, diced apples, sharp cheddar, walnuts, crispy pancetta, celery, and scallions, all tossed in a honey Dijon mayo dressing with champagne vinegar. Everything is layered onto toasted ciabatta with fresh arugula for a little peppery bite.

I love a good chicken salad sandwich, especially one with a mix of textures and flavors. The apples add sweetness and crunch, while the pancetta and sharp cheddar balance everything out. This is a great recipe for lunch during the week since you can make the chicken salad ahead of time and assemble the sandwiches when you’re ready to eat.

• Cozy Fall Comfort Meals

Pancetta Chicken Salad Sandwich

This Pancetta Chicken Salad Sandwich has all the flavors of fall: cheddar, apples, pancetta, scallions, walnuts and a champagne vinegar dijon dressing.

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Ingredients

Serves 2 sandwiches

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For the chicken salad:

• ▢ ¾ lb boneless skinless chicken thighs
• ▢ ½ tbsp olive oil
• ▢ Salt and freshly cracked black pepper to taste
• ▢ ½ Honeycrisp or Granny Smith apple diced
• ▢ ¼ cup sharp cheddar cheese cubed
• ▢ 3 tbsp walnuts roughly chopped
• ▢ 2 oz pancetta diced
• ▢ 1 celery stalk finely diced
• ▢ 2 scallions thinly sliced

For the Honey Dijon Mayo Dressing:

• ▢ ¼ cup mayonnaise I like Kewpie
• ▢ 2 tsp Dijon mustard
• ▢ 2 tsp champagne vinegar
• ▢ 1 tsp honey
• ▢ Salt and freshly cracked black pepper to taste

For assembly:

• ▢ 2 ciabatta rolls halved
• ▢ 1 cup fresh arugula
• ▢ Olive oil or butter for toasting

Instructions 

• Cook the chicken thighs: Preheat the oven to 425°F. Toss the chicken thighs with olive oil, salt, and pepper. Roast on a parchment-lined baking sheet for 20–25 minutes, or until the internal temperature reaches 165°F. Rest for 5 minutes, then shred and allow to cool.
• Cook the pancetta: Add the diced pancetta to a skillet over medium heat and cook for 5–7 minutes until browned and crispy. Transfer to a paper towel-lined plate.
• Make the dressing: Whisk together the mayonnaise, Dijon mustard, champagne vinegar, honey, salt, and pepper until smooth.
• Prepare the chicken salad: Combine the shredded chicken, diced apples, sharp cheddar, walnuts, crispy pancetta, celery, and scallions in a bowl. Add the dressing and toss until evenly coated.
• Toast the ciabatta: Lightly brush the cut sides of the ciabatta with olive oil or butter and toast in a skillet until golden brown.
• Assemble the sandwiches: Divide the chicken salad between the two toasted ciabatta rolls, top with fresh arugula, and finish with the top halves of the bread. Serve immediately.

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