Have you ever been in charge of making sandwiches for a crowd and found yourself standing in the kitchen wondering, “how much chicken salad for 20 sandwiches?” I’ve been there, staring at a recipe, trying to do mental math while simultaneously worrying about running out of food. It’s stressful!
Whether you’re planning a family gathering, office lunch, or backyard picnic, I’m gonna break down exactly how much chicken salad you need to keep everyone happy and well-fed. Let’s dive in!
The Quick Answer: How Much Chicken Salad for 20 Sandwiches?
For those who just want the straightforward answer:
You’ll need approximately 5-6 pounds (80-96 ounces) of chicken salad to make 20 standard-sized sandwiches.
This calculation is based on using about 4 ounces of chicken salad per sandwich, which provides a generous and satisfying filling without being overly stuffed.
Understanding Portion Sizes for Chicken Salad
When making chicken salad sandwiches portion size is key. Here’s what you should know
- Standard sandwich: Requires approximately 4 ounces (1/4 pound) of chicken salad
- Smaller sandwich/slider: Needs about 2-3 ounces of chicken salad
- Larger/hearty sandwich: May require up to 6 ounces (1/3 pound) of chicken salad
If you’re serving the chicken salad on its own (not in sandwiches), the recommended amount is:
- Main dish: 3/4 cup per person
- Side dish: 1/2 cup per person
Calculating Exactly How Much You Need
Let’s break down the math step by step
20 sandwiches × 4 ounces per sandwich = 80 ounces of chicken salad80 ounces ÷ 16 ounces per pound = 5 poundsHowever, it’s always wise to add a small buffer to ensure you don’t run out. Adding 10-20% extra gives you:
5 pounds × 1.1 (10% extra) = 5.5 pounds5 pounds × 1.2 (20% extra) = 6 poundsSo a safe amount would be between 5.5 and 6 pounds total.
Factors That Might Affect How Much You Need
Several variables can impact the amount of chicken salad required
1. Bread Type
The type of bread you use can significantly affect how much filling you need:
- Croissants: The flaky, buttery texture pairs wonderfully with chicken salad but may hold less filling
- Sourdough/Rye: These hearty breads can support more filling
- Regular white/wheat: Standard option that works with typical portions
- Dinner rolls/sliders: Require less filling per sandwich but you might need more total sandwiches
2. Guest Demographics
Who you’re feeding matters:
- Adults vs. children: Adults typically eat more than children
- Active individuals: May need larger portions
- Elderly guests: Might prefer smaller portions
- Men vs. women: On average, men may consume slightly larger portions
3. Other Food Offerings
What else are you serving?
- Multiple main dishes: If chicken salad is one of several options, you might need less
- Substantial sides: Hearty sides like potato salad or pasta salad might reduce chicken salad consumption
- Appetizers before the meal: Pre-meal snacks can decrease main course portions
4. Time of Day
When you’re serving matters:
- Lunch: Standard portions usually work fine
- Dinner: People might expect larger portions
- Snack/afternoon tea: Smaller portions are acceptable
Real-World Examples from Experienced Hosts
I reached out to some experienced hosts on forums to see what they recommend. Here’s what I found:
- One person who worked in a deli mentioned they always used 1/3 pound per sandwich for commercial sandwiches, which is slightly more generous than our 1/4 pound estimate
- Another host recommended 1/2 pound per person when serving chicken salad as a main dish with sides
- Several people suggested making extra because chicken salad keeps well and leftovers are always appreciated
Making Your Own Chicken Salad: Ingredient Proportions
If you’re making the chicken salad from scratch, here’s a rough guide to proportions:
For 5-6 pounds (enough for 20 sandwiches):
- 3-4 pounds cooked, shredded chicken
- 1-1.5 cups mayonnaise
- 1-2 cups of add-ins (celery, grapes, nuts, etc.)
- Seasonings to taste
The exact proportions will depend on how creamy and how loaded with extras you like your chicken salad.
Cost Considerations
When planning for a crowd, budget matters too. According to research from catering companies like Chicken Salad Chick, catering chicken salad for a group of 100 people costs around $411 for their luncheon packages.
For our smaller group of 20:
- Store-bought chicken salad: Approximately $8-12 per pound, totaling $40-72 for 5-6 pounds
- Homemade chicken salad: Typically $5-8 per pound when made from scratch, totaling $25-48 for 5-6 pounds
Chicken Salad Variations to Consider
The type of chicken salad you make can affect how much people eat and how filling it is:
- Classic chicken salad: Chicken, mayo, celery, and simple seasonings
- Fruity chicken salad: Addition of grapes, apples, or dried cranberries makes it more filling
- Nutty chicken salad: Walnuts, pecans, or almonds add substance
- Curried chicken salad: Exotic flavors may appeal to some guests but not others
- Greek yogurt-based chicken salad: Lighter version that some may want more of
Serving and Food Safety Tips
Once you’ve determined how much chicken salad you need, keep these serving tips in mind:
Serving Tips
- Temperature control: Keep chicken salad cold (under 40°F) until serving
- For outdoor events: Use ice baths beneath serving containers
- Rotation strategy: Instead of putting all the chicken salad out at once, rotate smaller batches to keep everything fresh and at safe temperatures
- Serving utensils: Provide proper serving spoons or tongs for hygienic service
Food Safety
- Chicken salad should not sit at room temperature for more than 2 hours (1 hour if outdoor temperature is above 90°F)
- Store leftovers promptly in airtight containers
- Properly stored chicken salad typically lasts 3-5 days in the refrigerator
- Freezing chicken salad is not recommended as the mayo can separate upon thawing
FAQs About Chicken Salad for Crowds
Q: Can I make chicken salad the day before?
A: Absolutely! In fact, making it a day ahead allows the flavors to meld together better.
Q: How do I prevent my chicken salad sandwiches from getting soggy?
A: Apply a thin layer of butter or mayo to the bread as a moisture barrier, and consider adding lettuce between the bread and chicken salad. Alternatively, serve the chicken salad separately and let guests assemble their own sandwiches.
Q: What’s the best type of chicken to use?
A: Rotisserie chicken is convenient and flavorful. Poached chicken breasts also work well and provide a clean flavor. A mixture of white and dark meat can offer the best balance of moisture and flavor.
Q: Can I freeze chicken salad?
A: It’s not recommended as the mayonnaise tends to separate when frozen and thawed, resulting in an unpleasant texture.
The Bottom Line
When planning for 20 chicken salad sandwiches, aim for 5-6 pounds of chicken salad. This provides a generous portion for each sandwich with a small buffer to ensure you don’t run out.
Remember, it’s always better to have a little too much than not enough! Plus, chicken salad makes for great leftovers that your family can enjoy for a couple more days.
Reviews from Our Readers
This makes 6 to 8 sandwiches if using regular-size croissants, sliced bread, or wraps. If using mini croissants or dinner rolls, this recipe will make approximately 12 sandwiches.
Yes, but you have to make some modifications. You can mix the chicken, mayo, and spices together beforehand. You can also cut the celery and grapes beforehand. Right before you serve, mix the grapes, celery, and cashews into the chicken. Store everything in an airtight container.
Instead of using mayo, you can use Greek yogurt. You might need to add a little more salt and pepper to make up for the flavor, but the consistency is a good match.
Serve this chicken salad recipe on croissants, rolls, or bread slices. You can also use tortillas to make a wrap, pita pockets, or just plain over a bed of lettuce. If you want to make it a meal, I like to serve it with a side of fruit or potato chips.
Place the chicken salad mixture into the refrigerator in an airtight container for two to three days. When ready to make a sandwich or enjoy the chicken salad, stir it before using. Then add the leftover chicken salad to a type of bread of your choice or butter lettuce for a lettuce wrap.
Chicken Salad Sandwich Recipe
- ▢ 2 cups chicken cooked and shredded
- ▢ ⅔ cup mayonnaise
- ▢ ½ teaspoon onion powder
- ▢ ½ teaspoon garlic powder
- ▢ 1 cup grapes cut in half
- ▢ ½ cup cashews
- ▢ ½ cup celery chopped
- ▢ salt and pepper to taste
- ▢ Green leaf lettuce
- ▢ Bread of your choice – croissants pita pockets, tortilla wraps, sliced bread, rolls
- Add all the ingredients to a large bowl.
- Stir until combined.
- Spoon the chicken salad mixture onto croissants or bread of your choice and add a lettuce leaf.
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