Chicken Salad Sandwich

A Chicken Salad on multigrain croissant. Photo by PattyCooks.

Diet
[x] Flexitarian + Omnivore
[O] Vegan
[O] Vegetarian
[O] Pescatarian
[x] Gluten free: use gluten free bread
[x] Weight Maint
[O] Keto Diet
[O] Mediterranean
[x] Lectin Avoidance
[x] Oxalate Avoidance: wheat bread is moderate, choose an alternative like lettuce
[x] Purine Avoidance: contains moderate level of purines, limit consumption

Chicken Salad Sandwich

Make a mayo-based chicken salad, add to bread, and enjoy a filling sandwich.

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Course: Lunch

Cuisine: American

Keyword: Chicken Salad, chicken salad sandwich, pickle meat sandwich

Servings:

Calories: 218kcal

Author: Patty

Equipment

If you do not have cooked chicken breasts in the fridge, you will need a baking sheet, parchment paper, to cook the meat in the oven first.
Veggie work station (discard bowl, damp towell, chefs knife, measuring spoons + cup)
Meat cutting board to chop the chicken breast.
Large bowl and spatula to mix.

Ingredients

2 Chicken breast halves cooked, skinless, boneless breasts
4 T Tarragon Chopped leaves
1 t Kosher salt to taste
1 t Lemon pepper Freshly ground, to taste
1/3 C Mayo
1 T Lemon Juice Fresh
6 Slices Bread

Instructions

Chicken Prep

Bake the chicken breats in the oven at 350F for ~45-60 minutes, the exact time depends upon how thick the chicken breasts are. Also, depending on the type of chiken used, remove any bones or skins for this sandwich. I also use leftover chicken from a previous dinner.
Chop 2 baked half-breasts into small cubes, and place in a large bowl big enough to mix all the ingredients.

Mix Filling

Add the mayo to the bowl and mix well so it is well distributed.
Add the fresh lemon juice. (I have done this with or without the juice and it is a matter of your flavor preference.)
Chop tarragon leaves, fresh or dried, and sprinkle into the bowl.
Add the seasoning, salt and pepper and mix everything well. Taste and see if any of the ingredients already added need to be topped off with more: juice, tarragon, salt or pepper.

Sandwich

Prep the bread, slice or toast lightly.
Add the chicken mixture between two slices of bread and serve.

Notes

Options for the sandwich: Sometimes I add some Dijon mustard to the bread for added kick, other times I add watercress for added color and nutrients. Some recipes add thinly chopped celery, while others add sliced green seedless grapes or dried cranberries.

The bread in this picture is of a Giant Multigrain Croissant from my favorite German Bread from the Brot Box, they use European flour and baking techniques to cook this bread in Germany; it is an organic, GMO- and preservative free bread that is nutrient laden, and tastier than what you can get from local USA bakers.

By the way, the idea for a Chicken Salad was created in Rhode Island, USA.

Nutrition