Reviews Add Rating & Review 15 Ratings 5 star values: 6 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
Back to Chicken Salad Sandwiches All Reviews for Chicken Salad Sandwiches - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Chicken Salad Sandwiches Recipe Summary Servings: 14 Yield: Serves 12 to 14
Ingredients Ingredient Checklist Two 14 1/2-ounce cans low-sodium chicken broth 2 cups water 1 celery stalk with leaves, cut lengthwise into four pieces, plus 1/2 cup finely diced celery 1 carrot, peeled and cut lengthwise into four pieces 1 medium onion, peeled and quartered 1 dried bay leaf 5 whole black peppercorns 1 whole boneless and skinless chicken breast (about 1/2 pound) 2 tablespoons Dijon mustard 1 cup mayonnaise Salt and freshly ground pepper 1 loaf whole-wheat bread, sliced and crusts removed 1/2 head green-leaf lettuce, leaves separated
Gallery Chicken Salad Sandwiches
Recipe Summary Servings: 14 Yield: Serves 12 to 14
Gallery
Chicken Salad Sandwiches
Chicken Salad Sandwiches
Chicken Salad Sandwiches
Recipe Summary Servings: 14 Yield: Serves 12 to 14
Recipe Summary
Servings: 14 Yield: Serves 12 to 14
Servings: 14
Yield: Serves 12 to 14
14
Serves 12 to 14
Ingredients
Ingredients
- Two 14 1/2-ounce cans low-sodium chicken broth 2 cups water 1 celery stalk with leaves, cut lengthwise into four pieces, plus 1/2 cup finely diced celery 1 carrot, peeled and cut lengthwise into four pieces 1 medium onion, peeled and quartered 1 dried bay leaf 5 whole black peppercorns 1 whole boneless and skinless chicken breast (about 1/2 pound) 2 tablespoons Dijon mustard 1 cup mayonnaise Salt and freshly ground pepper 1 loaf whole-wheat bread, sliced and crusts removed 1/2 head green-leaf lettuce, leaves separated
Directions
Place chicken broth and the water in a medium saucepan. Add celery stalk pieces, carrot, onion, bay leaf, and peppercorns; bring mixture just to a boil. Reduce heat to a simmer, and add chicken breast. Poach until chicken is cooked through, 10 to 12 minutes. Transfer to a plate; let cool.
Transfer chicken to the bowl of a food processor fitted with the metal blade; process until it is finely ground. Transfer to a large mixing bowl. Add mustard, 1/2 cup mayonnaise, and remaining 1/2 cup diced celery. Season with salt and pepper, and stir well to combine. Cover with plastic wrap, and refrigerate until needed.
Make sandwiches: Spread a dab of remaining 1/2 cup mayonnaise on one side of each of the bread slices. Top half the slices with a thin layer of chicken salad and a few lettuce leaves; cover with remaining bread slices. Cut sandwiches in half. Stack several, and wrap well in plastic wrap. Refrigerate until ready to serve.
Reviews
Add Rating & Review 15 Ratings 5 star values: 6 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
Reviews
Add Rating & Review 15 Ratings 5 star values: 6 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
Add Rating & Review
15 Ratings 5 star values: 6 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
15 Ratings 5 star values: 6 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
15 Ratings 5 star values: 6 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
5 star values: 6 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
All Reviews for Chicken Salad Sandwiches
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken Salad Sandwiches
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
