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Deli Chicken Salad Sandwich
Rachel Kim

Deli Chicken Salad Sandwich

Poached or roasted chicken gets chopped, not shredded to threads, for a salad with recognizable pieces. Celery and scallion supply crunch, mayonnaise binds and lemon keeps it clean. Chilling before assembly makes the salad cohesive, while dry lettuce shields soft sandwich bread from the filling.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 3 cups finely chopped cooked chicken
  • 1/2 cup mayonnaise
  • 2 celery ribs finely chopped
  • 3 scallions thinly sliced
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 8 slices sandwich bread
  • 8 lettuce leaves dried

Method
 

  1. Fold the chicken, mayonnaise, celery, scallions, lemon juice, Dijon, salt and pepper together.
  2. Cover and refrigerate for at least 30 minutes so the salad firms and the flavors settle.
  3. Lay dry lettuce over four bread slices.
  4. Divide the chicken salad evenly over the lettuce and close with the remaining bread.
  5. Cut in halves and keep chilled until serving.