Chicken Salad Sandwiches. Use Our Step-By-Step Guide To Cook Simple and Delectable Meal Plans. Discover hundreds of ways to save on your favorite products. Perfect for picnics, ideal at celebrations and just-right for any quick-fix meal, this chicken salad sandwich recipe is a balanced combination of hearty meat, crunchy celery and onion and creamy mayonnaise.
It was widely agreed among the group that this is in fact the best chicken salad sandwich ever. I wouldn't add a thing except plenty of pita pockets. Place chicken, celery stalk and onion in saucepan with water to cover. You can have Chicken Salad Sandwiches using 14 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Chicken Salad Sandwiches
- It’s 3 of large boiled eggs.
- You need 3 cups of chopped cooked chicken.
- You need 1/3 cup of chopped celery.
- Prepare 8 slices of bread toasted.
- It’s 1/2 cup of mayonnaise.
- It’s 1 teaspoon of yellow prepared mustard.
- It’s To taste of bread and butter pickles see my recipe or store bought.
- You need To taste of salt.
- It’s 1/2 teaspoon of ground smoked paprika.
- Prepare 1 of medium sized tomato sliced.
- Prepare 1/3 teaspoon of onion powder.
- It’s 1-1/2 tablespoons of chopped parsley flakes.
- Prepare 1-1/2 tablespoons of finely chopped red bell pepper.
- It’s 2 teaspoon of Horseradish.
Drain and discard onion and celery. In a food processor chop chicken. In a medium sized bowl combine chicken with mayonnaise, salt& pepper, parsley, dill seed, chopped celery and lemon juice. Chicken salad sandwiches are always a hit, especially for a quick summer lunch or dinner.
Chicken Salad Sandwiches step by step
- Chop the red bell pepper.
- Boil the eggs. Peel the eggs and chop them up..
- Mix all the ingredients except the pickle, tomato, and bread..
- Toast the bread.
- Add mixed chicken salad to bread..
- Add sliced tomato and pickles..
- Top with the other slice of bread..
- Serve I hope you enjoy!.
They're also an excellent addition to picnics and potlucks. This chicken salad recipe is flavorful and delicious, plus it's incredibly quick and easy to whip up. Leftover chicken, and the cooked meat used for chicken stock, are perfect for chicken salad. Here's a straightforward rendition of the classic, without a fancy or modern twist in sight. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).