Tulo

Panes con Pollo (Puerto Rican Chicken Salad Sandwiches)

Two toasted sandwich rolls filled with shredded chicken salad, lettuce, and tomato slices, cut in half to show the filling, with crushed potato chips on the side.

Poaching the chicken instead of roasting it keeps the breast meat juicy and easy to shred, and the mayo-ketchup-mustard dressing (a hallmark of Puerto Rican kiosko-style sandwiches) gives the salad a tang that plain mayo alone doesn't have. Toasting the buttered rolls before filling them keeps the bread from turning soggy under the salad and lettuce.

Prep
20 min
Cook
20 min
Total
40 min
Servings
4

Ingredients

Servings4
  • 1 1/2 lb boneless, skinless chicken breasts
  • 1/2 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tsp yellow mustard
  • 1/3 cup celery, finely diced
  • 1/4 cup white onion, finely diced
  • 1/2 tsp garlic powder
  • 1 tsp adobo seasoning
  • 1 tbsp lime juice
  • 4 rolls soft sandwich rolls or pan de agua
  • 2 tbsp butter, softened
  • 1 cup iceberg lettuce, shredded
  • 1 medium tomato, sliced
  • 1/2 cup potato chips, crushed (optional)

Nutrition per serving

Calories
469
Protein
20g
Carbs
45g
Fat
23g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Place the chicken breasts in a pot and cover with water by about 1 inch; add a pinch of salt. Bring to a boil, then reduce to a gentle simmer and cook for 15-18 minutes, until the internal temperature reaches 165°F (74°C).USDA safe minimum for poultry: 165°F (74°C)
  2. 2Remove the chicken to a plate and let it rest for 10 minutes, then shred it into bite-size pieces using two forks.
  3. 3In a large bowl, combine the shredded chicken with the mayonnaise, ketchup, mustard, celery, onion, garlic powder, adobo seasoning, and lime juice. Stir until everything is evenly coated.
  4. 4Taste and adjust the salt if needed, then cover and refrigerate the chicken salad for at least 15 minutes to let the flavors meld.
  5. 5Split the rolls and spread the cut sides with softened butter. Toast them butter-side down in a skillet over medium heat for 2-3 minutes, until golden.
  6. 6Spread a generous layer of the chicken salad over the bottom half of each toasted roll.
  7. 7Top with shredded lettuce, tomato slices, and crushed potato chips if using, then close the sandwiches and serve right away.
How Long to Boil Chicken Breast

Tips & variations

  • Rotisserie chicken is a legitimate shortcut here: skip step 1 and shred about 3 cups of meat directly into the dressing.
  • Crushed chicharrones (fried pork rinds) are a common substitute for potato chips and add the same crunch with less sweetness.
  • Swap half the mayonnaise for mashed avocado for a lighter, less rich version of the salad.
  • A few slices of pickled jalapeño tucked into the sandwich add heat without changing the base recipe.

Storage & reheating

The chicken salad keeps in an airtight container in the refrigerator for 3 to 4 days. Assemble sandwiches fresh rather than ahead of time; the lettuce and toasted bread lose their texture if they sit filled and refrigerated for more than an hour or two.

Tips from the Tulo kitchen

  • Dice the celery and onion very small so every bite of the sandwich gets some crunch instead of one big bite of vegetable.
  • If the chicken salad seems loose after mixing, a short stay in the fridge firms it up before it hits the bread.

FAQ

What is pan con pollo?

It's a Puerto Rican sandwich sold at roadside kioskos and lunch counters: shredded chicken tossed in a mayo-ketchup dressing, piled onto toasted bread with lettuce, tomato, and often crushed potato chips for crunch.

How is this different from regular chicken salad?

The dressing includes ketchup and mustard along with mayonnaise, which gives it a tangier, slightly sweet flavor than a plain mayo-based chicken salad, and it's traditionally served warm-toasted rather than chilled.

Can rotisserie chicken be used instead of poaching?

Yes. About 3 cups of shredded rotisserie chicken breast and thigh meat works well and saves the poaching step entirely.

Can the chicken salad be made ahead?

Yes, it actually improves after a few hours in the fridge as the flavors meld. Toast the bread and assemble the sandwiches only right before serving.

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