Chicken Salad Sandwiches with Turmeric and Lemon

Chicken salad sandwiches made with cold rotisserie chicken dressed in spiced lemon aioli.


  • Lemon Aioli (see below)
  • 3 C. Diced Rotisserie Chicken
  • ¼ C. Diced White Onion
  • ¼ C. Peas
  • 4 Canyon Bakehouse Burger Buns, toasted
  • Sliced Cucumber
  • Sliced Tomato
  • Fresh Cilantro
  • Zaatar, for sprinkling (optional)
Lemon Aioli
  • ½ C. Mayonnaise
  • 1 tsp. Lemon Zest
  • 1 Tbsp. Lemon Juice
  • Pinch of salt
  • ¾ tsp. Turmeric
  • ¾ tsp. Cumin
  • ½ tsp. Black Pepper


  1. In a mixing bowl, whisk together all of the ingredients for the lemon aioli.
  2. Add the diced chicken, diced onion and peas. Toss to incorporate.
  3. Sprinkle the mixture with zaatar (if using) and chill the mixture for 2 hours or overnight.
  4. Place a scoop of chicken salad onto each toasted burger bun. Assemble the sandwiches with sliced cucumber, tomato and fresh cilantro as desired.