If you’re looking to turn leftover Caesar dressing and shredded vegan chicken into something delicious, this Creamy Chopped Vegan Chicken Sandwich is your new go-to. It’s a creamy, crunchy, and satisfying sandwich that hits all the right notes and is perfect for lunch or a quick dinner.
Looking for more plant-based protein-rich meals? These are some of my favourites:
- Tofu Shawarma
- Best Vegan Cheeseburger
- Giant Rainbow Rice Paper Roll
- Crispy Tofu with Creamy Dill Sauce
- Panini Vegan Meatball Sub
- Best Vegan Caesar Salad w/ Shredded Rotisserie Vegan Chicken
- Stuffed Zucchini Boats w/ Basil Miso Tofu
- Vegan Schnitzel
Last week, I made a delicious Caesar salad, and I still had some Caesar dressing and shredded chicken leftover, and I wanted to use them up. Lately, I’ve been seeing chopped sandwiches all over my TikTok FYP, so I decided to create my own version using what I had in the fridge. You’re going to love this recipe, it’s a great way to use that flavorful Caesar dressing and try the shredded chicken, which actually tasted better this time around!
I had left the shredded chicken marinating in the broth to keep it moist, then froze it. After thawing it slowly in the fridge overnight and straining it in the morning, I ended up with perfectly tender, juicy, and well-marinated chicken. Absolutely delicious!
To switch things up, I mixed vegan sour cream into the Caesar dressing, giving it a rich, luscious texture that coats the chicken beautifully. Fresh celery and chives add a satisfying crunch, while cashew nuts bring a buttery surprise that makes every bite interesting. A splash of lemon juice and fresh dill brighten the whole sandwich, making it feel fresh and vibrant.
Since the dressing had been sitting in the fridge for a while, I gave it a little boost with garlic powder, onion powder, Dijon mustard, and extra lemon juice. Surprisingly, it was still perfectly fine—probably because it was stored at the back of the fridge, nice and cold. Mine was actually over two weeks old! But definitely check yours before using to be safe.
And it’s high in protein!
Nutritionally, this sandwich strikes a great balance of protein and healthy fats, especially if you’re using a plant-based shredded chicken rich in protein. It’s super quick to make, especially if your vegan chicken is already shredded and ready from broth—perfect for meal prep or busy days. Plus, a 6-inch bread roll is just the right size to be filling without feeling too heavy.
The best part? You’re using up ingredients you already have on hand, saving food and time while enjoying a tasty, satisfying meal. Win!
Main Ingredients & Why We Use Them
- Shredded vegan chicken – Provides a high-protein base that soaks up all the creamy dressing and spices perfectly. Using shredded chicken straight from broth means it stays moist and juicy.
- Caesar ranch dressing – Adds that classic tangy, garlicky flavour and creaminess that makes this sandwich special.
- Vegan sour cream – Boosts the creaminess and gives a subtle tang to balance the rich dressing. You could also use soy unflavoured yogurt instead + pinch of salt.
- Lemon juice – Brightens the flavours and cuts through the richness for a fresher taste.
- Garlic powder and onion powder – Give depth of flavor without overpowering the other ingredients.
- Dijon mustard – Adds a gentle sharpness and helps emulsify the dressing and sour cream mix.
- Celery stalk – Adds crunchy texture and a mild freshness that balances the creamy filling.
- Chives – Provide a mild onion flavor and vibrant green color.
- Cashew nuts – Offer a buttery crunch and a touch of richness that contrasts beautifully with the other textures.
- Dill – Freshens the whole sandwich with its slightly citrusy and herbal notes.
- Bread rolls – Soft yet sturdy enough to hold all that goodness without falling apart. Optional cos lettuce adds even more crunch and freshness.
Chopped Chicken Sandwich Ingredients
How to Make It
Making this sandwich is straightforward and fun (I think!). Start by combining the Caesar ranch dressing and vegan sour cream in a bowl, then stir in the lemon juice, garlic powder, onion powder, and Dijon mustard to build that creamy, flavourful base. Next, add the celery, chives, cashew nuts, and dill for crunch and freshness. Finally, mix in your shredded vegan chicken until everything is coated well. Drain with a sieve if the mixture is too watery. Slice your bread rolls lengthwise, ideally without cutting all the way through to keep the filling inside, and if you like, toast them lightly for some extra crunch (don’t forget butter!). Then, stuff each roll generously with the chicken mixture and add some crisp cos lettuce if you want a fresh bite. Serve immediately and enjoy!
Variations and Substitutes
This recipe is incredibly flexible. If you don’t have vegan chicken on hand, chickpeas mashed lightly with a fork make a great substitute and add a lovely texture. You also don’t have to use my recipe, you could try a vegan meat sub like the Deliciou Plant Based Chicken. You can swap out cashew nuts for toasted walnuts or sunflower seeds for a nut-free option that still offers crunch. If you prefer a different dressing, try a creamy avocado sauce or a classic vegan mayo mixed with lemon and garlic powder. For bread, ciabatta, baguette, or even a hearty wrap work just as well depending on what you have. Don’t like dill? Fresh parsley or basil will add a different but equally tasty herbal note.
Equipment
For recipes like this, I rely heavily on my trusty food processor to make prep quick and easy. I use a Ninja Food Processor, which is excellent value around $150 AUD and blends ingredients smoothly without over-processing. If you don’t have a food processor, a high-speed blender can work, but be sure to pulse in short bursts and scrape the sides frequently to avoid turning your filling into a paste. For crushing nuts, if you don’t have a processor, pop them in a ziplock bag and give them a few whacks with a rolling pin. Having the right tools definitely makes a difference, but don’t stress if you don’t — a little manual effort goes a long way!
How to Serve It
This sandwich is perfect on its own but pairs beautifully with simple sides like crunchy pickle spears, a fresh green salad, or oven-baked sweet potato fries. If you’re feeling extra fancy, serve alongside a light soup or a refreshing cucumber salad to balance the richness. It’s great for a picnic or packed lunch and also shines as a casual dinner when you want something quick and satisfying.
How to Store It
If you have leftovers (though that rarely happens!), keep the filling in an airtight container in the fridge for up to 3 days. It’s best to assemble the sandwich fresh to prevent the bread from becoming soggy. Store the bread separately at room temperature or wrapped in a clean tea towel. If the filling firms up a bit after chilling, just give it a quick stir before spreading.
How to Make It
Chopped Vegan Chicken Sandwich
Ingredients
- 2 x 6-inch bread roll
Filling
- 200 g shredded chicken raw from broth and drained
- 4 tablespoon caesar ranch dressing
- ½ squeezed lemon
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon Dijon mustard
- 1 celery stalk sliced into small pieces
- 2 tablespoon chives finely sliced
- ¼ cup cashew nuts roughly chopped
- 1 tablespoon finely chopped dill
- Cos lettuce optional but recommended
Instructions
Prepare the filling
- In a mixing bowl, combine the Caesar ranch dressing and vegan sour cream. Stir in lemon juice, garlic powder, onion powder, Dijon mustard, celery, chives, cashew nuts and dill. Mix well. Add the drained chicken. Mix until the “chicken” is well coated and creamy. If the mixture is too “watery” use a sieve and push down with a spoon on the mixture to get rid of the excess water.
Prepare the bread rolls
- Slice each bread roll lengthwise without cutting all the way through (like a hinge) so it holds the filling better and spread with butter. Optionally, toast lightly for extra crunch.
Stuff the rolls
- Generously fill each roll with the chicken mixture, spreading it evenly from end to end. Feel free to add cos lettuce for freshness,
- Serve immediately: Cut sandwiches in half if desired, and serve.
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