How to Make It
In a large pot, cover the chicken breasts with water. Bring to a gentle simmer and cook for 15 to 20 minutes, or until cooked through. Remove the chicken from the water and let cool. Cut into 1/2-inch pieces and set aside.
In a large bowl combine the mayonnaise, mustard and chili powder. Stir in the chicken, corn and parsley. Season with salt and pepper, to taste.
Gently spread a heaping dollop of the chicken salad onto four slices of bread. Add desired toppings and top with remaining slices of bread.