Eosinophilic Esophagitis Friendly Classic Chicken Salad Sandwich

Total time1 hr 5 min

Prep time15 min

Cook time20 min

Eosinophilic Esophagitis Friendly Classic Chicken Salad Sandwich

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts
1 tsp salt
½ tsp black pepper
1 bay leaf

For the salad

½ cup mayonnaise
Sir Kensington's Classic Vegan Mayo, 12 fl oz Chosen Foods Vegan Avocado Oil Mayo Thrive Market Non-GMO Vegan Mayonnaise Heinz Seriously Good Vegan Mayo, Gluten Free Heinz [Seriously] Good Vegan Mayo
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1 tsp dijon mustard
1 tsp fresh lemon juice
2 stalks celery, finely diced
2 tbsp red onion, finely minced
salt and pepper, to taste

For serving

8 slices sandwich bread, toasted
4 leaves romaine or butter lettuce
1 medium tomato, sliced (optional)

Instructions

1
Place the chicken breasts in a medium saucepan and cover with cold water by about 1 inch. Add the salt, black pepper, and bay leaf. Bring to a gentle boil over medium-high heat, then reduce the heat to low and simmer, partially covered, until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part, about 15–18 minutes.
2
Transfer the chicken to a cutting board and discard the bay leaf and poaching liquid. Let the chicken rest until cool enough to handle, about 20–30 minutes, then chop or shred into bite-sized pieces.

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