My F&W
quick save (...)
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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.