Main Dish
Chicken Salad Sandwiches

Ingredients:

• 1 Tbs dijon mustard
• 1 Tbs + 1 tsp fresh lemon juice
• 1 tsp black peppercorns
• ¾ tsp salt
• 1¼ lbs boneless skinless chicken breasts (about 2+2/3 cups cubed, cooked breast meat)
• ¾ cup mayonnaise
• ½ cup minced celery
• 2½ tsp minced parsley
• ¼ tsp ground white pepper
• 8 slices home-style white bread

Directions:

1. In a saucepan, combine the vinegar, 2 tsp of the lemon juice, peppercorns, ½ tsp salt, and thyme.
2. Add the chicken breasts and enough water to cover by 1 inch. Bring to a boil over high heat. Skim off any scum that rises to the surface with a slotted spoon. Reduce heat to medium low and simmer for 10 minutes. Remove from the heat and allow the chicken to cool in the liquid for 45 minutes.
3. Once the chicken is cool transfer to a cutting board and coarsely chop. Discard poaching liquid. Transfer the chicken to a mixing bowl and add the mayonnaise, the remaining 2 tsp of lemon juice, celery, parsley, remaining ¼ tsp of salt, and white pepper. Use a wooden spoon to stir until thoroughly combined.
4. Divide the chicken salad among 4 slices of bread, about 2/3 cup per sandwich. Top with another slice of bread and serve immediately.

 Options to add to salad:

• Minced scallions
• Chopped fresh dill or tarragon
• Celery seeds
• Sweet pickle relish
• Toasted walnuts or pecans
• Grape halves

Skill Level: Easy

Prep Time: 10 minutes

Cook Time: 10 minutes

Recipes compiled by iMOM Staff.

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