High Fructose Corn Syrup Free Classic Chicken Salad Sandwich
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts
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- 1 tsp salt
- ½ tsp black pepper
- 1 bay leaf
For the salad
- ½ cup mayonnaise
- 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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