Recipes Honey Mustard Chicken Salad Sandwich 5.0 (1) Add your rating & review This chicken salad sandwich recipe is easy to double for unexpected lunch guests. By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on September 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 45 mins Yield: 4 Ingredients 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) Directions 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, honey and chili powder. Stir in the chicken and celery. Season with salt and pepper, to taste. Spread chicken salad over 4 slices of bread, top with desired toppings and cover with remaining slices of bread. Rate it Print