Chicken Salad Sandwiches

Recipe: Chicken Salad Sandwiches

January 18, 2017

Chicken salad sandwich on plate The lunchbox dilemma; peanut butter sandwiches, leftovers, or beans every day can get boring. While deli meat seems like the perfect treat, it's quite expensive. Unfortunately, cheap brands can also be costly, that is, in terms of health and environmental impact.

Chicken salad sandwiches taste great and are very filling. Bulk bags of frozen chicken tenderloins or breasts are available at warehouse stores such as Costco, where they also have organic/humanely raised options. If you need a high protein lunch, you can use this recipe as a great alternative to the conventional sandwich.

Prep Time: 40 minutes to 1 1/2 hours

Total Time: less than 2 hours (includes prep. time)

Yield: 4 servings

Source: Better Homes and Gardens - The New Cookbook

Ingredients:

3 cups cooked, cubed chicken (about three cooked breasts or 5-6 tenderloins)
1 and 1/2 cup diced celery
3 hard-boiled eggs, chopped
1 tsp salt
1/4 tsp paprika
1 pinch pepper
1/3 cup mayonnaise

Steps:

Place frozen chicken breasts or tenderloins in a baking dish with 2 Tbsp. water and season as desired. Cover the top of the dish with foil. Bake at 375 degrees F for 40 minutes to 1½ hours, depending on size, thickness and amount of chicken.

While the chicken cooks, use the time to boil and peel the eggs.

Dice the celery, and gather the other ingredients.

Check the oven after 40 minutes to see if the chicken is cooked through. It should be slightly more golden and any fat deposits should have puffed up with a creamy white color. To test, cut open the biggest piece of chicken straight through the middle. There should be no sign of pink meat.

When done, transfer the chicken pieces directly to the cutting board and cool for at least 15 minutes. Dice into small cubes and transfer to a mixing bowl.

Make sure to rinse the eggs after peeling them. Dry with a paper towel and chop into small chunks.

Add the eggs, celery, and desired spices to the bowl. Toss these ingredients together for even flavor before adding the mayonnaise.

chopped eggs, chicken and celery with spices before mixing

Next add the mayonnaise. You may need more or less than 1/3 cup, depending on the amount of chicken you end up with.
Refrigerate in an airtight container for up to a week. For sandwiches, a romaine leaf and sliced tomato garnish do magical things. It's just so good!

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Comments

Lewissan
Bronze Feedback Medal for All Time! 141 Feedbacks

January 18, 20170 found this helpful

Looks wonderful, thanks for sharing!

Linda L.
Bronze Tip Medal for All Time! 64 Tips

January 27, 20170 found this helpful

I use part greek yogurt in the dressing, sometimes part salad dressing like ranch or a creamy caesar. Yogurt reduces the fat from mayo and switches up flavor now and then

Holly

January 27, 20170 found this helpful

Cool! I should try that--thanks. :)