It’s Spring Break and we are heading to Coco Beach today for a picnic. What better than some chicken salad sandwiches to eat after a few hours of riding body boards in the waves.
Ingredients:
2 poached chicken breasts*
3 stalks of celery
1 cup of mayonnaise
1 tsp of dijon mustard
1 Tbsp of dill
1/2 of a lemon, juiced
salt and pepper
sandwich bread
iceberg lettuce
When poached chicken breasts are cooled, pull apart the meat into small bites. Set aside.
Dice celery. Set aside.
In a large bowl, add mayonnaise, mustard, dill, lemon juice, salt and pepper. Whisk. Add chicken and celery. Stir to combine. Taste. If the mixture is dry, add a little more mayo.
Lay sliced sandwich bread on a cutting board. Layer lettuce, then chicken salad mixture. Top and cut in half. Serve with crispy potato chips.