Chicken Salad Recipe

Assemble

Lay out two slices of honey-wheat bread. If toasting, lightly butter or brush with olive oil and toast in a skillet over medium heat until golden on each side. Spread 1 1/2 tablespoons mayonnaise on one or both slices (total 3 tbs). Place a layer of baby spinach leaves on the mayo-covered slice(s). Spoon the prepared sweet & spicy chicken salad onto the spinach, evenly distributing the mixture. Close the sandwich with the second slice of bread, cut in half if desired, and serve.

Prepare chicken

If not already cooked, poach or roast about 2 boneless skinless chicken breasts (to yield ~2 cups chopped) and let cool. Shred or dice into roughly 1/2-inch pieces. Place the chicken in a medium mixing bowl.

Mix add-ins

To the bowl with chicken, add 1/4 cup finely chopped celery, 2 tablespoons very finely minced red onion, 1/4 cup chopped dried cranberries (or golden raisins), and 1/4 cup chopped toasted pecans or walnuts.

Make dressing

In a small bowl or measuring cup whisk together 3 tablespoons mayonnaise, 1 1/2 tablespoons honey, 1 teaspoon apple cider vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon hot sauce (adjust up or down to taste). If using, add 1/2 teaspoon lemon juice to brighten. Taste and adjust sweetness/heat: add more honey for sweetness or a few more drops of hot sauce for heat.

Combine

Pour the dressing over the chicken and add-ins. Gently fold until everything is evenly coated, taking care not to over-mix so the salad retains structure. Chill in the refrigerator for at least 15 minutes (or up to 2 hours) to let flavors meld. Taste again before assembling and adjust seasoning with additional salt, pepper, honey, or hot sauce as needed.

If desired, garnish the sandwich with an extra sprinkle of chopped nuts or a few dried cranberries. Serve immediately after assembly or wrap and refrigerate for up to 24 hours.