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Chicken Salad Sandwich

This chicken salad sandwich combines shredded cooked chicken mixed with crunchy celery and a tangy lemon dressing, resulting in a creamy filling with contrasting textures. The dish is assembled on bread, creating a visually appealing sandwich with a moist interior and crisp elements. It is suitable for quick lunches or snacks, emphasizing freshness and flavorful simplicity.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 330
Ingredients Equipment Method

Ingredients
  

  • 2 cups cooked chicken breast, shredded preferably poached or roasted
  • 1 stick celery stalks, chopped for crunch and freshness
  • 2 tbsp mayonnaise for creaminess
  • 1 tbsp lemon juice freshly squeezed for tang
  • 1 tsp Dijon mustard adds flavor depth
  • to taste salt and black pepper for seasoning
  • 8 slices bread slices your choice of bread

Equipment

  • Pot
  • Mixing Bowl
  • Fork
  • Knife
  • Cutting Board
  • Toaster or grill

Method
 

  1. Boil the chicken breasts in a pot of salted water over medium-high heat for about 15 minutes until fully cooked and tender, then remove and let cool slightly.
  2. While the chicken cools, chop the celery stalks into small, uniform pieces on a cutting board using a sharp knife, ensuring even texture throughout.
  3. Shred the cooled chicken into bite-sized pieces using two forks or your fingers, aiming for a loose, shredded texture.
  4. Combine the shredded chicken and chopped celery in a mixing bowl. Add mayonnaise, lemon juice, Dijon mustard, and season with salt and pepper, mixing thoroughly until evenly coated and creamy.
  5. Toast bread slices until golden brown and slightly crisp, either in a toaster or on a grill, ensuring uniform color and aroma.
  6. Spread the chicken salad mixture evenly onto four slices of toasted bread, then top with remaining slices to form sandwiches. Serve immediately for best texture and flavor.