Chicken Salad Sandwich

I had some leftover chicken meat so I made a quick chicken salad with it. These ingredients balance each other out and create a surprisingly complex flavor profile. My husband's an avid sandwich hater and he devoured it. Keep reading to step up your sandwich game.

Time
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Recipe

Ingredients (4-6 Servings)

1 COOKED CHICKEN BREAST, CHOPPED
1/4 ONION, FINELY DICED
1 CELERY RIB, SLICED
1/2 APPLE, DICED
1/4 CUP VEGAN MAYO (or regular)
1-2 TBSP YELLOW MUSTARD (or dijon)
1 TBSP RED WINE VINEGAR
LEMON JUICE
PEPPER
HANDFUL OF DILL, CHOPPED
2 TBSP BASIL FLOWERS (optional)
HANDFUL OF BABY KALE (or greens of choice)
RAISIN BREAD (if you don’t have this, substitute bread and add a handful of raisins instead)

Instructions

If you don’t have cooked chicken on hand, boil or bake as needed, let it cool, then chop in small cubes. Prep ingredients while waiting.

Add chicken, apple, onion, celery and a squeeze of lemon juice to a bowl and toss.

Combine mayo, mustard, vinegar, and a pinch of pepper in a bowl and whisk until blended for the dressing.

Add the dressing, dill, and basil flowers (if using) to the bowl and toss to coat. If you aren’t using raisin bread, add a handful of raisins as well.

Toast the bread slightly, top with a generous scoop of chicken salad and baby kale leaves, then place the other slice on top.

Process