Chicken Salad

Posted byNoriePosted inChicken, RecipeTags:,
For Club Sandwiches

This chicken salad is very delicious but I don’t know why I take it for granted or I often forget to make it.

It is also inexpensive to make and I usually make it from the leftover boiled chicken and cabbage.  The chicken breast is always the part of the chicken that is left because my husband only likes the dark meat and what would be the best part of chicken to use for this delicious dish?  But you can also cook the chicken for this purpose. See how below.

I prefer to use lightly toasted bread for making this sandwich. Add lettuce leaves and slices of tomatoes.  You can add sliced dill pickles in the sandwich or dill spears on the side.  Cut the sandwich diagonally and secure each with a toothpick or not.  Serve with potato chips and you have a “restaurant/deli grade” meal.

Ingredients:

  • ½ chicken breast, boneless or with bones
  • 1 bay leaf (optional)
  • 2 tsp. salt
  • ½ tsp. peppercorn (optional)
  • ½ onion minced fine
  • 2 stalks celery, minced fine
  • A few slices dill pickles, minced fine
  • 1 cup Hellman’s mayonnaise
  • Dash of salt and black pepper
  • 2 tsps. Pickle juice

Cover the breast in water with the 2 tsp. salt and a bay leaf in a deep pot.  Heat to boiling then simmer for about 30 minutes or until the chicken is tender.  Remove from the water and allow to cool completely. 

Save the broth for another use if you like.  I do.

Shred the chicken with two forks or with your fingers when it is cooled.  Add the mayonnaise and the rest of the ingredients.  Mix thoroughly.  Taste and add salt and pepper to your liking and add more pickle juice according to your preference in tartness.  You can also add more mayonnaise if it looks dry to you.