Chicken Salad Recipe
house-made with all-white meat chicken, onions, celery, apples, grapes, pecans, mayo, creole mustard, lettuce, tomato served on sourdough bread; add bacon - 2
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Ingredients
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Chicken Salad
Sandwich Assembly
Bacon (optional)
Method
Prepare Chicken Salad
- 1
Prepare chicken base
Measure and shred 2 cups of cooked all-white meat chicken (poached, roasted, or rotisserie).
- 2
In a large bowl, whisk together 3/4 cup mayonnaise and 2 tablespoons Creole mustard.
- 3
- 4
Fold in the shredded chicken until evenly coated. Adjust creaminess by adding more mayonnaise in small increments if desired.
- 5
Chill the chicken salad in the refrigerator for at least 15 minutes to meld flavors.
Cook Bacon (optional)
- 6
Place bacon slices in a cold skillet and cook over medium heat until crispy, about 6-8 minutes, turning once.
- 7
Transfer to paper towels to drain. If desired, crumble into bite-sized pieces or keep as whole slices for topping.
Assemble Sandwich
- 8
Lightly toast the sourdough bread slices if desired.
- 9
On the bottom bread slice, layer 1-2 lettuce leaves and a slice of tomato.
- 10
Spread a generous scoop of chicken salad over the vegetables.
- 11
If using bacon, place 1 slice on top of the chicken salad (or crumble bacon pieces evenly).
- 12
Top with the second bread slice, press lightly, and cut each sandwich in half.