Originally published on May 26, 2014
This week I’m away visiting my family and my sister and I always manage to get in at least one picnic whenever I make the trip, so this chicken salad sandwich recipe – a picnic classic – kicks off picnic week here on the site!
I inherited a huge love of sandwiches from my mother. And of all the many different kinds in the world, chicken salad sandwiches are among the best in my opinion. They’re a type of sandwich that can be changed or altered however you choose, and they really are so easy to whip together – especially if you have leftover chicken in your fridge.
Ingredients:
2 slices white bread
1 chicken breast, cooked and shredded (or about 1 cup of cooked chicken)
2 tablespoons mayonnaise, plus more if needed
1 teaspoon rice wine vinegar
1 tablespoon dried dill
1 tablespoon mustard seeds, crushed
1 teaspoon coriander seeds, crushed
1 teaspoon garlic powder
1 stalk celery, diced
1/2 onion, grated
1/2 cup shredded lettuce
Cucumber and tomato slices, if desired
Salt
Pepper
Directions:
1.) Place mayonnaise and rice vinegar in a bowl and stir to combine. (You can add more mayonnaise later, but be sure to start with just this small amount so you don’t add too much. Remember, it’s much easier to add more than it is to take it out!) Add in the dill, crushed mustard and coriander seeds, garlic powder, celery, and onion. Stir thoroughly to combine. Now is the time to add more mayonnaise if you wish.
2.) Spread chicken salad over one piece of bread. On the other, spread a bit more mayonnaise just to moisten the bread if you choose, and then layer on the shredded lettuce, followed with the cucumber and tomato slices. Place this piece of bread on top of the bread with the chicken salad.
3.) Serve and enjoy!