Chicken Salad Sandwich
Make a mayo-based chicken salad, add to bread, and enjoy a filling sandwich.
Servings: 6
Calories: 218kcal
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
Calories: 218kcal | Carbohydrates: 17g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 659mg | Potassium: 331mg | Fiber: 2g | Sugar: 2g | Vitamin A: 207IU | Vitamin C: 4mg | Calcium: 94mg | Iron: 3mg