The Chicken Little
Classic chicken salad sandwich. Cubed chicken breast in a mayonnaise based dressing served on toast with lettuce and tomato.
Equipment
- cutting board
- kitchen knife
- glass bowl
- large spoon
Ingredients
- 2 chicken breasts - about 2 cups
- ½ cup real mayonnaise
- 1 stalk celery - finely chopped
- 1 green onion - chopped
- 1 tsp dijon mustard
- 1 tsp fresh dill - chopped
- 1 tsp salt - more to taste
- ½ tsp black pepper - more to taste
- 8 slices white bread - toasted
- 4 leaf romain lettuce
- 3 roma tomatoes - sliced
Instructions
- Add chicken pieces to a saucepan of cold water. Put a thermometer into the thickest part of a chicken piece.2 chicken breasts
- Bring to a boil.
- Cover and turn off the heat. Remove from the pan when the temperature reaches 150 degrees. This typically takes about 15 minutes after the water starts to boil.
- Remove the chicken when it is done, and allow to cool for 5 minutes.
- Combine the mayonnaise, celery, onion, green onion, Dijon, dill, salt and pepper in a small bowl.1/2 cup real mayonnaise, 1 stalk celery, 1 green onion, 1 tsp dijon mustard, 1 tsp salt, 1 tsp fresh dill, 1/2 tsp black pepper
- Whisk it well to combine.
- When the chicken is cool enough to handle, cut it into ½ inch cubes.
- Fold the chicken into the dressing. Refrigerate for at least 1 hour or overnight for best results.
- Lightly toast 8 slices of bread. Build the sandwich with Romain lettuce, topped with salted and peppered Roma tomato slices, then the chilled chicken salad.8 slices white bread, 4 leaf romain lettuce, 3 roma tomatoes
Nutrition
Calories: 458kcal | Carbohydrates: 28g | Protein: 28g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 1076mg | Potassium: 462mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2939IU | Vitamin C: 8mg | Calcium: 141mg | Iron: 3mg
