Here is a cool and refreshing chicken salad sandwich recipe for you. This chicken salad is great for sandwiches, on a garden salad, or just by itself. Crunchy and creamy at the same time. I know you’ll love it.
Ingredients: Chicken Salad Sandwich
1 1/2lb. boneless, skinless chicken breast
1/3 green pepper ( thin slice )
1/3 red pepper ( thin slice )
2 stalks celery ( thin slice )
1/3 onion ( thin slice )
1 carrot ( shredded )
2/3 cup mayonnaise
2 tbsp. mustard
1/4 head lettuce ( leafed )
1 tomato ( thin slice )
dill pickle chips
4 french rolls ( sliced in half )
Method: Chicken Salad
Wash and dry the chicken thoroughly and coat with olive oil. Grill on medium heat for 20 minutes ( about 10 minutes a side ) and remove to a plate to cool. You can also bake in the oven at 350 degrees for 20 to 25 minutes. You are looking for an internal temperature of at least 165 degrees ( or when juices run clear ). After cooling slice into 1 inch long, 1/4 inch thick slices.
In a large bowl add chicken, green pepper, red pepper, celery, onion, carrot, mayonnaise and mustard and mix well. You can use it at this point but I recommend refrigerating for 30 minutes to let the flavors incorporate.
Bake the sliced french rolls in a 350 degree oven or toaster oven just long enough for a light toast ( 3 to 5 minutes ) You want it to be slightly crispy on the outside and soft in the middle. Let cool for 1 minute.
Assembly: Chicken Salad Sandwiches
Put 3 to 4 heaping tablespoons of the chicken salad on bottom half of roll. Spread top half with mayonnaise and mustard, add lettuce leaves, sliced tomatoes and pickles and close. Serve with your favorite chips or bowl of soup.