Chicken Salad Sandwich

simplerecipesavory

May 5

My current simple addiction.

I love to make this recipe because it’s so easy but so delicious! I like to make it in a large batch and keep it in a fridge to eat whenever. As a sandwich, placed on top of salads, or even as it is! There’s no real concrete recipe for this chicken salad and it is usually dependent on what I have on hand or how I’m feeling. If you like your chicken salad swimming in mayo? Add more! If you don’t like celery or grapes in your chicken salad, take it out. This is just a general guideline for you to make chicken salads in whatever preference you desire.

I used the chicken I make from the Kitchen Scraps Chicken Broth recipe.

Ingredients

2 pieces cooked chicken breast (~1.5 pounds)
Kewpie mayonnaise
Dijon mustard (I use the one with grain in)
Sour cream
Onion salt
Apple, diced
1/4 red onion, diced
Heirloom tomato, one slice
1 rib celery, diced
Grapes, halved or quartered
Salt and pepper
Rye bread
Lettuce
Provolone cheese
*Some other additions that I like to add to my chicken salad are fresh herbs, pickles/cornichons, and even curry powder.

Directions

Shred 2 pieces of cooked chicken breast into a bowl. I just use my hands.
Add around 1/4 cup Kewpie mayonnaise, a few tablespoons sour cream, a scoop of dijon mustard, and some sprinkles of garlic powder, onion salt, salt, and pepper. Mix everything together.
Add the chicken to the mayo mixture. Then add one rib worth of diced celery, one diced apple, 1/4 diced red onion, and a handful of halved grapes. Mix everything together. Taste and season with more salt and pepper to taste.
Place a slice of bread down. Then add the provolone cheese and then the slice of heirloom tomato. I like to keep the “dry” ingredients touching the bread so that the bread doesn’t get wet and mushy. Add the chicken salad. Cover with a lettuce. And then top it off with a slice of bread. You can use a toothpick to make sure everything stays together.
Enjoy!