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.
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.