Chicken Salad
Recipes Chicken Main Dish Salad
Description
Make a great chicken salad sandwich with chicken thigh meat, Dijon, mayo, cucumber, celery and lemon juice. Serve it on your favorite hearty roll.
Ingredients
2 lb. chicken thighs
6 qt. water
2 T. salt
8 oz. Dijon mustard
12 oz. mayonnaise
1 t. Worcestershire sauce
1 t. Old Bay seasoning
freshly squeezed juice of 1 lemon
2½ oz. celery, finely diced (raw or cooked in butter Brunoise-style preferably)
2½ oz. cucumber, seeded, peeled and diced small
1/2 oz. scallion greens, thinly sliced
1/2 oz. parsley, chopped
freshly squeezed juice of 1 lemon
4- seven grain rolls or your favorite
Directions
Log in to Faxo
All your favorite apps in oneInvest in Faxo
Continue with Google
Continue with Apple
Use phone, email, or Bluesky
Wash chicken; drain. Wash veggies; drain; slice or chop as directed.
In a large pot, add the chicken, water and salt; boil until chicken is fully cooked, about 20 minutes. Shred the meat by hand. Refrigerate until ready for use.
Dressing:
In a small bowl, add Dijon, mayonnaise, Worcestershire sauce, Old Bay seasoning and the freshly squeeze juice of 1 lemon; whisk until combined; set aside.
In a large bowl, add the shredded chicken, celery, cucumber, scallion greens, parsley and lemon juice; mix; add the dressing a little at time, tasting as you go, until it is the desired consistency. Refrigerate until ready to eat.
Cut the seven grain rolls in half; fill with the chicken salad.
Makes 4 sandwiches.