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Chicken Salad Sandwich

Source of Recipe

From "Mad Hungry: Feeding Men and Boys" by Lucinda Quinn


Recipe Introduction

"Leftover chicken, and the cooked meat used for chicken stock, are perfect for chicken salad. Here's a straightforward rendition of the classic, without a fancy or modern twist in sight. It's a traditional chicken salad that can be spread on wholesome bread and topped with a piece of crunchy lettuce (for the guys) or scooped over washed greens or stuffed in a tomato or an avocado (for the girls). For two meals from one bird, make the Chicken and Dumplings, which produces enough meat for this recipe, too."

List of Ingredients

â—¦ 2 cups chopped or shredded cooked chicken
â—¦ ½ cup chopped celery
â—¦ 1 tablespoon chopped fresh parsley leaves
â—¦ ½ teaspoon coarse salt
â—¦ ¼ teaspoon freshly ground black pepper
â—¦ 1 tablespoon fresh lemon juice
â—¦ â…“ cup mayonnaise, or to taste
â—¦ 3 teaspoons unsalted butter, softened
â—¦ 12 slices whole-grain bread
â—¦ 6 romaine lettuce leaves, cleaned, patted dry, and chilled


Recipe

In a medium bowl, stir together the chicken, celery, parsley, salt, pepper, and lemon juice.

Stir in the mayonnaise, little by little, to achieve the desired consistency. The chicken salad can be kept, refrigerated, for one day.

Spread butter on each slice of bread. Sandwich with chicken salad and a leaf of lettuce. Serve with salty potato chips.

Makes 6 servings for sandwiches or salad