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Honey Mustard Chicken Salad Sandwich
© Todd Porter & Diane Cu

Honey Mustard Chicken Salad Sandwich

  • TOTAL TIME: 45 MIN
  • SERVINGS: 4

This chicken salad sandwich recipe is easy to double for unexpected lunch guests.

  1. 1 pound boneless, skinless chicken breast
  2. 1/2 cup mayonnaise
  3. 1 tablespoon mustard
  4. 1 tablespoon honey, or to taste
  5. 1/2 teaspoon chili powder
  6. 4 stalks of celery, diced
  7. Kosher or sea salt, to taste
  8. Fresh ground black pepper, to taste
  9. 8 slices of bread or 4 buns
  10. Arugula, alfalfa sprouts, sliced tomato and pickles, for serving (optional)
  1. 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.
  2. In a large bowl combine the mayonnaise, mustard, honey and chili powder. Stir in the chicken and celery. Season with salt and pepper, to taste.
  3. Spread chicken salad over 4 slices of bread, top with desired toppings and cover with remaining slices of bread.
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