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

Steps

1. Wash chicken; drain. Wash veggies; drain; slice or chop as directed.
2. 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.
3. Dressing: