It’s hard to take an artful photo of a chicken salad sandwich…
With the weather warming up, it’s time for cold salad sandwiches. Never been an egg salad person myself, but I loooove my chicken salad. Mainly because the only way it could be easier is if I got it at the store – and the store bought is never as good.
1-2 pounds of chicken breasts, cooked and diced
Grey Poupon Country Dijon Mustard
Cook up and chop up the chicken. For the sauce, the proportions are 1 heaping tablespoon of mayonnaise to 1 heaping teaspoon of mustard. Now – how much of these tablespoons & teaspoons you need depends on how much chicken you have. I just keep doing one of each until it looks like enough, taste it, then add more mayo or mustard to get it just right.
Combine it all. There you go. Really. You could just eat it like that. (I have been known to do that on more than one occasion. Straight from the bowl.)
I like to add in some chopped celery and onions. My brother prefers it plain. If you go with grapes and apples, it’s a little harder to make sandwiches out of it, but it’s good. I think it’s terrific on croissants.
Cooking the chicken takes the most time – but it’s not like you’re standing over the stove the whole time. The rest, maybe 10 minutes.