Description
A delightful blend of tender chicken, crunchy celery, and zesty mustard, perfect for a quick homemade lunch.
Ingredients
- 2 cups cooked shredded or chopped chicken (rotisserie chicken recommended)
- 1/2 cup finely chopped celery
- 2 tablespoons finely diced red onion (optional)
- 1 tablespoon chopped fresh parsley (optional)
- 1/2 cup mayonnaise (Hellmann’s or Duke’s recommended)
- 1 teaspoon Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- Salt and freshly ground black pepper to taste
- 8 slices sandwich bread (white, whole wheat, or preferred loaf)
- Lettuce leaves for garnish (optional)
Instructions
- Prepare the chicken: If you’re not using rotisserie chicken, poach or bake 2 boneless, skinless chicken breasts. Let cool, then shred or chop into bite-sized pieces.
- Chop the veggies: Finely dice 1/2 cup of celery and 2 tablespoons of red onion (if using). Chop 1 tablespoon of fresh parsley if desired.
- Mix the dressing: In a medium bowl, combine mayo, Dijon mustard, and lemon juice. Stir until smooth.
- Combine all ingredients: Add chicken, chopped celery, onion, and parsley to the dressing. Season with salt and pepper to taste.
- Assemble the sandwiches: Lay out bread slices, add lettuce on half, spoon chicken salad over, then top with remaining slices.
- Serve or chill: Serve immediately or chill for about 30 minutes to let flavors meld.
Notes
Avoid overmixing to maintain chicken chunkiness. Use fresh herbs for better flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: American