Lemon-Chicken Salad Sandwiches
This delicious recipe combines tender chicken, crunchy celery, and zesty green onions in a creamy, tangy mayonnaise-based dressing, all sandwiched between slices of soft bread. Perfect for a light and satisfying meal, these sandwiches are easy to make and sure to be a hit with your family or guests. Enjoy the flavors of this classic chicken salad sandwich!
— Constant Cookbook
Ingredients
- 2 boneless, skinless chicken breast halves, each about 6 oz.
- Salt and freshly ground pepper, to taste
- 1/2 cup mayonnaise, plus more for serving
- 2 tsp. fresh lemon juice
- 2 celery stalks, thinly sliced
- 3 green onions, white portion only
- 20 thin slices sandwich bread
Instructions
- Put the chicken breasts in a small fry pan and add cold water to cover. Season lightly with salt and pepper. Bring to a boil over high heat, reduce the heat to medium and simmer until the chicken is opaque throughout, 7 to 10 minutes. Using a slotted spoon, transfer the chicken to a plate and let cool. Using your fingers or 2 forks, pull the chicken into shreds.
- In a bowl, whisk together the 1/2 cup mayonnaise, the lemon juice, celery and green onions until blended and smooth. Fold in the chicken.
- Trim the crusts from the bread slices. Spread each of the slices with mayonnaise. Divide the chicken mixture among 10 of the slices. Put the remaining bread slices on top and press gently. Cut each sandwich in half on the diagonal. Arrange the sandwiches on a platter and serve immediately. Makes 10 sandwiches.
- Adapted from Williams-Sonoma <i>Essentials of Breakfast and Brunch,</i> by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
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