Chicken 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
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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.