Ever been stuck trying to figure out how much chicken salad to make for a big crowd? I’ve been there too! Nothing’s worse than running out of food halfway through your event or being stuck with way too many leftovers. Today, I’m gonna break down exactly how much chicken salad you need for 50 sandwiches, plus share some killer tips to make your next big gathering a total success!
The Quick Answer
For 50 standard chicken salad sandwiches, you’ll need approximately 12.5 to 15 pounds (5.6 to 6.8 kg) of prepared chicken salad. This allows for about 4-5 tablespoons (1/4 to 1/3 cup) of chicken salad per sandwich.
But wait – there’s much more to consider! The exact amount depends on several factors we’ll dive into below
Factors That Affect How Much Chicken Salad You’ll Need
The amount of chicken salad needed can vary based on:
- Bread size: Larger bread slices require more filling
- Sandwich style: Tea sandwiches need less than hearty lunch portions
- Serving style: Self-serve stations typically use more filling than pre-made sandwiches
- Audience: Adults usually eat more than children
- Other food options: If you’re serving lots of sides, you might need less chicken salad
Detailed Breakdown by Sandwich Type
Different sandwich styles require different amounts of chicken salad
| Sandwich Type | Chicken Salad Per Sandwich | Total For 50 Sandwiches |
|---|---|---|
| Tea Sandwiches (small triangles) | 2 Tbsp (1 oz / 28g) | 6.25 lbs (2.8 kg) |
| Standard Sandwiches | 4-5 Tbsp (2-2.5 oz / 57-71g) | 12.5-15 lbs (5.6-6.8 kg) |
| Hearty/Overstuffed | 6 Tbsp (3 oz / 85g) | 18.75 lbs (8.5 kg) |
| Croissant Sandwiches | 5 Tbsp (2.5 oz / 71g) | 15.6 lbs (7.1 kg) |
How to Calculate the Right Amount
Here’s my foolproof formula for calculating chicken salad amounts:
- Decide on your portion size per sandwich (let’s say 2.5 oz)
- Multiply by number of sandwiches (2.5 oz × 50 = 125 oz)
- Convert to pounds (125 oz ÷ 16 = 7.8 pounds)
- Add a safety margin (7.8 × 1.2 = 9.4 pounds)
Always better to have a little extra than not enough!
Chicken Salad Recipe for 50 Sandwiches
Want to make your own chicken salad from scratch? Here’s what you’ll need for a basic recipe that makes about 15 pounds:
Ingredients:
- 10 pounds boneless, skinless chicken breasts
- 3 cups celery, finely diced (about 12 stalks)
- 2 cups red onion, finely diced (about 2 medium onions)
- 4 cups mayonnaise
- 2 tablespoons dijon mustard
- 1 tablespoon salt (adjust to taste)
- 2 teaspoons black pepper
- 2 tablespoons fresh dill, chopped (optional)
- 1 cup sliced almonds or chopped walnuts (optional)
- 1 cup dried cranberries (optional)
Instructions:
- Poach or bake the chicken until fully cooked, then cool completely
- Dice chicken into small, uniform pieces
- Mix chicken with all other ingredients in a very large bowl
- Refrigerate for at least 2 hours before serving (overnight is even better!)
Pro tip: I like to make my chicken salad the day before. It gives all those flavors time to get friendly with each other!
Ways to Serve Chicken Salad for a Large Group
When feeding 50 people, presentation matters! Here are some serving options:
- Pre-made sandwiches: Great for formal events, but prepare just before serving to prevent sogginess
- DIY sandwich bar: Let guests build their own (will require more chicken salad, about 20% extra)
- Platter arrangement: Arrange pre-made sandwiches on platters cut in halves or quarters
- Individual boxed lunches: Perfect for picnics or packed events
Time-Saving Tips When Making Chicken Salad for a Crowd
Making chicken salad for 50 people is no small task! Here’s how to save time:
- Use rotisserie chickens instead of cooking chicken from scratch (you’ll need about 12-15 rotisserie chickens)
- Enlist helpers for the chopping and mixing stages
- Prep components separately a day ahead, then mix just before serving
- Use a food processor for quickly chopping celery and onions (pulse carefully to avoid over-processing)
- Consider buying pre-cooked, diced chicken from restaurant supply stores
Storage and Food Safety Tips
When preparing large amounts of chicken salad, food safety is super important:
- Keep chicken salad refrigerated at all times
- Don’t leave out at room temperature for more than 2 hours (1 hour if it’s over 90°F outside)
- Store in multiple shallow containers rather than one deep container for quicker cooling
- If making ahead, store the chicken salad for no more than 3-4 days in the refrigerator
- Never refreeze chicken salad that contains mayonnaise
What to Do With Leftover Chicken Salad
Got extra chicken salad? Lucky you! Here’s what I like to do with leftovers:
- Stuffed avocados or tomatoes
- Lettuce wraps
- Chicken salad melts (add cheese and broil)
- Chicken salad dip with crackers
- Stuffed baked potatoes
- Add to green salads for extra protein
Cost Considerations
Wondering about the budget? Here’s a rough breakdown:
- Homemade from scratch: $40-$70 for 15 pounds (depends on chicken prices)
- Using rotisserie chickens: $60-$90 for 15 pounds
- Store-bought: $120-$180 for 15 pounds
- Catered: $150-$250 for 15 pounds
Making it yourself can save you big bucks, especially for a group of 50!
Common Mistakes to Avoid
When making chicken salad for a large group, watch out for these pitfalls:
- Under-seasoning: Always taste and adjust seasoning before serving
- Chunks too large: Cut chicken into small, uniform pieces for better sandwich stability
- Too wet or dry: The right mayo-to-chicken ratio is crucial
- Not enough variety: Consider offering a plain version and a “fancy” version with nuts/fruits
- Making too late: Chicken salad needs time for flavors to develop
Accommodating Dietary Restrictions
With 50 people, you’re bound to have some dietary restrictions. Consider these variations:
- Gluten-free: Serve with gluten-free bread or as lettuce wraps
- Low-carb: Offer cucumber slices or lettuce cups instead of bread
- Dairy-free: Use dairy-free mayo alternatives
- Lower-fat option: Use a mix of yogurt and light mayo instead of full-fat mayo
- Vegan alternative: Consider offering a chickpea “chicken” salad option made with mashed chickpeas
Final Thoughts
Planning food for 50 people doesn’t have to be stressful! With about 12.5 to 15 pounds of chicken salad, you’ll have plenty for 50 satisfying sandwiches. Remember to consider your specific audience and sandwich style, and always prepare a little extra to be safe.
FAQ Section
Q: Can I freeze chicken salad?
A: I don’t recommend freezing chicken salad that contains mayonnaise as it will separate when thawed. You can freeze cooked chicken, then thaw and mix with fresh ingredients later.
Q: How far in advance can I make chicken salad?
A: Chicken salad can be made up to 3 days in advance if stored properly in the refrigerator.
Q: How long can chicken salad sit out at a party?
A: Don’t leave chicken salad out for more than 2 hours (1 hour in hot weather over 90°F).
Q: What’s the best bread for chicken salad sandwiches?
A: Croissants, wheat bread, sourdough, and multi-grain all work great. For tea sandwiches, white bread with crusts removed is traditional.
Q: Can I use canned chicken?
A: Yes, but the texture and flavor won’t be as good as fresh chicken. If using canned, drain very well and expect to use less mayonnaise.
How To Make Chicken Salad
- Chicken breasts: You can’t have amazing chicken salad without perfectly cooked chicken that’s seasoned, juicy, and relatively lean. Including dark meat in a chicken salad is common, but I think it can make the overall dish a little too soft and fatty. Instead, poaching breast meat in seasoned chicken broth is an easy way to guarantee that you wont be disappointed by dry, bland chicken. Choosing smaller breasts that will cook more evenly is key here. If youre a bit pressed for time, a rotisserie chicken is a great option too, but fight the urge to shred the chicken. Chopping the chicken into bite-sized pieces allows for more even distribution of ingredients.
- Chicken broth: You can use water here, but I definitely recommend chicken broth for the flavor it brings to the overall salad.
- Seasoned salt: Ditto here—regular works, but seasoned will take this over the top.
- Dressing: Mayonnaise is king for creamy salads, but it needs a little help to keep it from weighing everything down. Adding acid in the form of full-fat Greek yogurt, lemon, and Dijon mustard will help keep things rich yet light and bright.
- Mix-Ins: In my book, the only mandatory add-ins for chicken salad are celery for crunch, some kind of onion (I like red for the pop of color), and leafy herbs (I <3 dill and parsley). Other than that, this is the fun part! Go nuts… or grapes, or avocado, or whatever your heart desires. Toasted nuts like almonds or pecans will add an extra layer of texture, and fruit will add a pop of sweetness. I chose chopped dill pickles for my ultimate add-in because of the layer of crisp, briny salt they provide. Whatever you go with, be sure to chop them into pieces all around the same size so that they distribute evenly in each bite.
You’ll start by poaching your chicken breasts breasts by combining them in a pot with broth and salt, then bringing everything to a boil. You’ll be aiming for an internal temperature of 165°, which should take about 10 minutes. Use your meat thermometer if you’ve got one! Once your chicken is cooked through, set it aside and allow it to cool and rest for a few minutes.
Meanwhile, make your dressing by combining your yogurt, mayonnaise, parsley, dill, mustard, lemon zest, and lemon juice in a bowl and mixing until relatively smooth. You might be tempted to throw your crunchy mix-ins here too, but I found that it all mixes together better if you make the dressing first, then add the chicken to coat, and then add your mix-ins.
Once your chicken is cool, cut it into as uniform of cubes as you can manage, then add it to your dressing and stir everything together. Add whatever mix-ins you like, and stir to combine. Taste for seasonings (I usually have to add a good amount of salt here).
You can eat this right away, on its own or on a sandwich, but I usually like to get it into the fridge for a bit before enjoying to let the flavors meld together more. You do you!
Full list of ingredients and directions can be found in the recipe above.
What To Serve With Chicken Salad
- Pasta salad: Delish has plenty of beloved variations of this staple side dish, but this Italian-inspired recipe is my guaranteed go-to when I need a simple and reliable BBQ side.
- Potato salad: Similarly, this potato salad makes an appearance at almost all my summer cookouts because it’s creamy, just a touch tangy, and not too sweet (the worst!).
- Corn salad: I love corn in all its forms (mmm, elote), but there’s something particularly great about a simple corn salad. Like my chicken salad, this one is ripe for improvisation too.
Chicken salad is an ideal make-ahead recipe because it gets better as it sits. Make it a day or two ahead of time, then store in an airtight container in the fridge until ready to serve. If you have any leftovers, store them in an airtight container in the fridge for around 3 days, and enjoy epic lunch sandwiches (and salads!) for days.Advertisement – Continue Reading Below
- 2 lb. boneless, skinless chicken breasts (3 to 4)
- 6 cups low-sodium chicken broth or water
- 2 Tbsp. seasoned salt (such as Lawry’s) or kosher salt, divided
- 1/3 cup full-fat Greek yogurt
- 1/3 cup mayonnaise
- 2 Tbsp. finely chopped fresh parsley
- 1 Tbsp. plus 1 1/2 tsp. finely chopped fresh dill
- 1 Tbsp. grainy or smooth Dijon mustard
- 1/2 tsp. finely grated lemon zest
- 2 Tbsp. fresh lemon juice
- 2 celery ribs, finely chopped
- 1 small red onion, finely chopped
- 1/4 cup finely chopped dill pickles (from about 2 spears)
- 3/4 tsp. freshly ground black pepper
-
- Step 1 In a large pot over medium-high heat, combine chicken, broth, and 1 Tbsp. plus 1 1/2 tsp. seasoned salt. Bring to a boil, then reduce heat to medium, cover pot, and cook until chicken is cooked through, about 10 minutes. Transfer chicken to a cutting board. Let rest 5 minutes.
- Step 2 Meanwhile, in a large bowl, stir yogurt, mayonnaise, parsley, dill, mustard, lemon zest, and lemon juice until smooth.
- Step 3 Cut chicken into 1/4″ cubes and add to yogurt mixture, tossing to coat. Add celery, onion, pickles, pepper, and remaining 1 1/2 tsp. salt and mix until well combined.
