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Chicken Salad Sandwich

by on April 24, 2011 in Meat Salads, Salads April 24, 2011 Meat SaladsSalads
See post on Jen of My Tiny Oven’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A classic sandwich. So yummy!

Ingredients

  • 2 cups Cooked Chicken, Cubed
  • 2 stalks Celery, Diced
  • 1 whole Green Onion, Chopped
  • ¾ cups Mayonnaise
  • 1 teaspoon Dijon Mustard
  • 1 Tablespoon Lemon Juice (fresh Squeezed!)
  • ½ teaspoons Salt
  • ¼ teaspoons Pepper
  • Mayonnaise Or Butter (optional)
  • 1 whole Croissant
  • 4 whole Lettuce Leaves

Preparation

Chill the chicken and cut into bite-sized pieces. Add in the celery and onion.

In another bowl, stir together the mayo, mustard, lemon juice and the salt and pepper. Pour the dressing over the chicken and mix gently.

I like to chill the whole mixture for at least 15–20 minutes. I just like it cold; you don’t have to chill it.

Slap a little mayo or butter, if you are a rebel, on your croissant. Add a good amount of chicken salad and some lettuce.

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Michelle on 6.7.2011

Perfect! I used Miracle Whip (because I’m one of THOSE people) in place of the mayo and it was awesome. I also opted to put it on a high fiber tortilla and make a wrap of it. This is the best chicken salad I’ve ever had, seriously. It’s not overwhlemingly celery flavored like some you get. I imagine it would also lend well to additions, like cranberries in the fall! Oooo, now I’m excited to make it again with fun extras. Thanks so much for curing me of my fear of chicken salads!

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