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Not my mother's chicken salad sandwich
Because fully seasoned chicken goes into our chicken salad, we add salt and pepper sparingly. We stir in a little during assembly, and add more as needed.
Course
Snack
Cuisine
International
Prep Time
10
minutes
minutes
Chilling time
2
hours
hours
Total Time
2
hours
hours
10
minutes
minutes
Servings
3
cups
Author
Connie Veneracion
Ingredients
2
cups
chopped cooked chicken meat
preferably roasted or grilled
¼
cup
chopped onion
¼
cup
finely sliced celery
¼
cup
chopped bell pepper
2
tablespoons
sweet pickle relish
salt
start with half a teaspoon
pepper
start with an eighth of a teaspoon
mayo
we use Kewpie Japanese mayo but this is not a sponsored post
toasted mini baguettes
sliced scallions
Instructions
Place all the ingredients in a mixing bowl and add a quarter cup of mayo. Toss well.
If the mixture appears too dry, stir in more mayo, no more than two tablespoons at a time, until you have a nice and moist salad.
Taste. Add more salt and pepper, if needed.
Chill for at least two hours.
Check if the salad appears dry. The chicken soaks up the mayo and you may need to stir in a little more.
Split your toasted baguettes and stuff with the chicken salad. Sprinkle with scallions and serve.