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Chicken Salad Tea Sandwiches on a plate
Andre Lewis

Classic Chicken Salad Sandwich

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Prep Time 1 hour 25 minutes
Cook Time 30 minutes
Total Time 1 hour 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breasts no more than 1 1/2 inches thick
  • 2 cups water for steaming chicken
  • 2 large eggs
  • 3 cups water for cooking eggs
  • 2 cups ice cubes for egg cooling bath
  • 1 cup cold water for egg cooling bath
  • 1/3 cup mayonnaise
  • 2 tbsp sweet pickle relish drained of excess liquid
  • 1 tsp yellow mustard
  • 1 celery stalk finely diced
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 4 soft potato sandwich rolls about 3 oz each, split
  • 4 butter lettuce leaves washed and thoroughly dried

Method
 

  1. Simmer steaming water under a basket in a covered saucepan. Add chicken; cover and steam 20 to 25 minutes until thickest center reaches 165°F.
  2. Meanwhile, boil eggs with egg-cooking water in a second saucepan. Cover, remove from heat, and rest 12 minutes. Chill in ice and cold bath water 5 minutes.
  3. Shred chicken into short pieces with clean forks; spread in a shallow container. Promptly refrigerate about 60 minutes until 40°F or colder; chilling is included in prep time.
  4. Peel cooled eggs; coarsely grate. Mix mayonnaise, relish, mustard, celery, salt, and pepper; fold in cold chicken and eggs.
  5. Line each roll with one dry lettuce leaf; divide salad among 4 bottoms. Close gently; cut across middle.
  6. Serve cold or promptly refrigerate at 40°F or below; transport with ice packs.