East Coast Chicken Roll

The classic lobster sandwich has been transformed with tender, juicy pieces of Lilydale® Oven-Roasted Chicken Breast. It’s a quick and easy lunch that’s ready to serve in just 15 minutes!


  • 1 pkg (300 g)
  • 1/3 cup (75 mL)
    light mayonnaise
  • 2 tbsp (30 mL)
    lemon juice
  • 2 tsp (10 mL)
    Dijon mustard
  • 2
    green onions, finely chopped
  • 1
    stalk celery, finely chopped
  • 2 tbsp (30 mL)
    fresh parsley, chopped
  • 1/4 tsp (1 mL)
    ground pepper
  • 2 tbsp (30 mL)
    butter, softened
  • 1/4 tsp (1 mL)
    celery salt
  • 4
    long artisan buns
  • 8
    Bibb lettuce leaves
  • 2 tbsp (30 mL)
    fresh parsley, chopped
  1. In large bowl, stir together mayonnaise, lemon juice and mustard. Add Lilydale® Oven Roasted Carved Chicken Breast Strips, green onions, celery, parsley and pepper; toss to coat evenly. Set aside.
  2. Blend butter with celery salt until well combined; spread over outside of buns. Toast buns in skillet set over medium heat for 1 to 2 minutes per side or until golden brown.
  3. Line each bun with lettuce. Fill with chicken mixture. Serve immediately.

Serve in a plastic basket with kettle chips and a lemon wedge for an authentic presentation.

Turn these rolls into a hearty appetizer by serving in mini top-split buns or small dinner rolls.

Recipe Overview


PREP TIME: 10 minutes

COOK TIME: 5 minutes

TOTAL TIME: 15 minutes

Products in this Recipe