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Honey Mustard Chicken Salad Sandwich

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

  • Total Time:
  • Servings: 4

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  • 1 pound boneless, skinless chicken breast

  • 1/2 cup mayonnaise

  • 1 tablespoon mustard

  • 1 tablespoon honey, or to taste

  • 1/2 teaspoon chili powder

  • 4 stalks of celery, diced

  • Kosher or sea salt, to taste

  • Fresh ground black pepper, to taste

  • 8 slices of bread or 4 buns

  • 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.
Contributed By Photo © Todd Porter & Diane Cu Published September 2014

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