Chicken Salad Sandwiches

Name: Chicken Salad Sandwiches
Total time: 85 min
Ingredients: 1 1/2 pounds skinless, boneless chicken breast halves; 1/4 cup plus 2 tablespoons mayonnaise; 2 teaspoons Dijon mustard; Kosher salt and freshly ground pepper; 1/4 cup plus 1 tablespoon minced red onion; 2 medium celery ribs; 1 1/2 tablespoons minced flat-leaf parsley; 3 cups shredded iceberg lettuce; 2 medium tomatoes, thinly sliced; 12 slices grainy whole wheat bread, lightly toasted

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2 Reviews

Slow-poaching the chicken breasts keeps them extra moist. Slideshow: More Sandwich Recipes

By Melissa Rubel Jacobson

Updated on April 6, 2018

Chicken Salad Sandwiches — Photo: © David Malosh

Active Time:

20 mins

Total Time:

1 hrs 25 mins

Yield:

6

Ingredients

1 1/2 pounds skinless, boneless chicken breast halves
1/4 cup plus 2 tablespoons mayonnaise
2 teaspoons Dijon mustard
Kosher salt and freshly ground pepper
1/4 cup plus 1 tablespoon minced red onion
2 medium celery ribs
1 1/2 tablespoons minced flat-leaf parsley
3 cups shredded iceberg lettuce
2 medium tomatoes, thinly sliced
12 slices grainy whole wheat bread, lightly toasted

Directions

In a large saucepan, cover the chicken breasts with water. Bring to a very slow simmer and cook over low heat until white throughout, about 18 minutes. Transfer the chicken to a plate and let stand until cool enough to handle, about 15 minutes. Cut the chicken into 1/2-inch dice.
In a large bowl, mix the mayonnaise with the mustard and season with salt and pepper. Fold in the onion, celery, parsley and chicken until evenly coated. Cover and refrigerate until chilled, about 30 minutes.
Spoon the chicken onto 6 slices of the toast. Top with the lettuce and tomato, close the sandwiches and serve.