Chicken Salad Sandwich

Chicken Salad Sandwich


Who doesn't love a good chicken salad sandwich? We love this salad between two slices of toasted sourdough or baguette, but it's also great straight up.
  • 3 boneless skinless chicken breasts
  • 6 slices lemon
  • 6 sprigs dill, plus 1 tbsp. chopped
  • 1 green apple, chopped
  • ½ red onion, finely chopped
  • 2 celery stalks, finely chopped
  • ⅔ c. mayonnaise
  • ¼ c. Dijon mustard
  • 2 tbsp. red wine vinegar
  • Kosher salt
  • Freshly ground black pepper
  • Baguette, for serving
  • Butter lettuce, for serving
  1. In a large pot, arrange the chicken in a single layer. Place lemon slices and dill sprigs on chicken and pour water over it, covering by at least an inch. Bring water to a boil, then reduce heat and simmer until cooked through, 10 minutes. Let rest 10 minutes, then slice into 1" pieces.
  2. In a large bowl, combine chicken, apple, onion, and celery.
  3. In a medium bowl, whisk together mayonnaise, Dijon, and vinegar and season with salt and pepper.
  4. Pour dressing over chicken mixture and toss.
  5. Garnish with chopped dill and serve on a baguette with lettuce.

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