Chicken Salad Sandwich

Ingredients


- 3 boneless skinless chicken breasts
- 6 slices lemon (optional)
- 6 sprigs dill (optional)
- 1 green apple, chopped
- 1/2 red onion, finely chopped
- 2 celery stalks, finely chopped
- 2/3 c. mayonnaise
- 1/4 c. Dijon mustard
- 2 tbsp. red wine vinegar
- kosher salt
- Freshly ground black pepper
- 1 tbsp. chopped dill, for garnish
- Baguette, for serving
- Butter lettuce, for serving

Preparation

1. Poach chicken: In a large pot, arrange the chicken breasts in a single layer. If using, place lemon slices and dill sprigs on chicken. Pour water over the chicken breasts, covering by at least an inch. Bring water to a boil, then reduce to simmer and cook for 10 minutes or until the center of the chicken reaches 165° with an instant-read thermometer. If you don’t have a thermometer, check that the thickest part of the chicken is opaque.

2. Slice chicken into bite-sized pieces. In a large bowl, combine chicken, apple, onion and celery.

3. In a medium bowl, combine mayonnaise, mustard and vinegar and season with salt and pepper. Whisk until combined.

4. Pour dressing over chicken mixture and toss.

5. Garnish with dill and serve on a baguette with lettuce.

This is the recipe from Lena Abraham. If you want to see more information about this recipe and other recipes from Lena Abraham, check this link: http://www.delish.com/cooking/recipe-ideas/recipes/a54787/best-chicken-salad-sandwich-recipe/

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