Chicken Salad Sandwich

There is no other sandwich that can invoke a stronger sense of summertime to me than a chicken salad sandwich. They are the ultimate in light, tasty, fresh, summer deliciousness. If you make them right, they can be loaded full of nutrition and still have heaps of great flavor.

1 cooked chicken breastchopped into small cubes

1 celery stalkchopped

1 small onion or green onionchopped

4 black or stuffed olives (optional)chopped

½ cup mayonnaise

1 tsp lemon juice or yellow mustard add or subtract a little to taste, for some acid zing

1 tsp dill weed (optional)preferably fresh, but dried works too

salt & pepper to taste (optional)

2 lettuce leaves (optional)1 per sandwich

bread, or rolls sliced in half2 slices per sandwich

Combine all ingredients (minus the lettuce and bread) and gently mix together. (Taste it to make sure you get the right amount of salt, pepper and acid.)

(optional) Chill the salad for about an hour before using it in a sandwich. Chilling makes the mixture taste better and allows the flavors to mingle. If you have the time, it tastes even better when chilled overnight. But, if your chicken was already cold from the refrigerator, you can skip this step.

Serve the chicken salad and lettuce on your choice of bread as a sandwich. Garnish with a pickle. Enjoy!

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 0

% Daily Value *
Total Fat 0g

Saturated Fat 0g

Trans Fat 0g
Cholesterol 0mg
Potassium 0mg
Total Carbohydrate 0g

Dietary Fiber 0g

Sugars 0g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Chicken Salad Sandwich