Chicken Salad Sandwich
Yield: 6 sandwiches
Calories: 416kcal
Chicken salad sandwich with tender bites of lean protein mixed with crunchy vegetables that are tossed in a creamy mustard sauce.
Ingredients
- 1 ½ pounds (681 g) boneless skinless chicken breast
- ¼ teaspoon kosher salt, plus more for seasoning
- ⅛ teaspoon black pepper, plus more for seasoning
- 1 tablespoon (15 ml) olive oil
- ¾ cups (130 g) diced celery, ¼-inch dice
- ½ cup (72 g) diced carrots, ¼-inch dice
- ¼ cup (36 g) finely chopped red onion
- ½ cup (120 ml) mayonnaise
- 1 ½ tablespoons (23 ml) dijon mustard
- 12 slices sandwich bread
Special Equipment
Instructions
- Season chicken breasts with salt and pepper.
- Heat a large skillet over medium heat and add olive oil.
- Once the oil is hot, add the chicken breasts.
- Cook for about 5 to 7 minutes on each side, or until flesh is no longer pink and internal temperature is 160 to 165°F (71 to 74ºC).
- Allow chicken to slightly cool, then cut into ½-inch cubes.
- In a medium-sized bowl combine diced chicken, ¼ teaspoon salt, ⅛ teaspoon black pepper, celery, carrots, red onion, mayonnaise, and mustard.
- Taste and adjust seasonings as desired.
- Fill each sandwich with the chicken salad and any additional fillings.
Notes
- Serving Size: 1/2 cup chicken salad filling
- Filling Suggestions: Alfalfa sprouts, lettuce, tomato, avocado, cheese, cucumber.
- Store bought mayonnaise can be substituted with homemade mayonnaise.
- Greek yogurt can be substituted for mayonnaise.
- Chicken salad can be stored in an airtight container for up to 2 days in the refrigerator.
Nutrition
Calories: 416kcal | Carbohydrates: 25g | Protein: 29g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 80mg | Sodium: 642mg | Potassium: 511mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1830IU | Vitamin C: 2mg | Calcium: 141mg | Iron: 2.3mg
Recipe Link