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Chicken Salad Easter Rolls

Chicken Salad Easter Rolls are a light, creamy, and refreshing spring recipe made with tender chicken salad tucked into soft rolls. Perfect for Easter brunch, spring parties, or easy lunches, these rolls are simple to prepare and full of fresh flavor. They’re make-ahead friendly, crowd-pleasing, and ideal for warm-weather meals.
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Ingredients Method Notes

Ingredients
  

  • 3 cups cooked chicken breast finely chopped or shredded
  • ½ cup mayonnaise
  • ¼ cup Greek yogurt
  • 1 cup celery finely diced
  • 3 green onions finely sliced
  • 2 tablespoons fresh dill chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • 8 –10 soft dinner rolls or slider buns
  • Butter lettuce or romaine leaves

Method
 

  1. In a large bowl, add the chopped or shredded chicken.
  2. Stir in mayonnaise, Greek yogurt, Dijon mustard, and lemon juice until evenly coated.
  3. Add celery, green onions, and fresh dill.
  4. Season with salt and black pepper and mix gently until combined.
  5. Cover and refrigerate for 20–30 minutes to let flavors develop.
  6. Slice rolls horizontally without cutting all the way through.
  7. Line each roll with a lettuce leaf.
  8. Spoon chicken salad into the rolls, close gently, and serve.

Notes

  • For best texture, assemble rolls just before serving.
  • Chicken salad can be made up to 24 hours in advance and stored refrigerated.
  • Do not freeze, as the creamy dressing may separate.
  • Serve chilled or slightly cool—no reheating needed.