Chicken Salad Sandwiches
Servings
8Serving size
about 3/4 cup salad with 2 slices bread and accompanimentsThis recipe can easily be multiplied, keeps well, and is better the second day after the garlic has had a chance to come to full flavor.
Ingredients
| 4 cup Water |
| 1 Tbsp. White wine vinegar |
| 16 ounces Boneless, skinless chicken thighs |
| 4 Medium stalk Celery, raw (diced) |
| 2 clove Garlic, raw (finely minced) |
| 4 Tbsp. Reduced fat mayonnaise |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 16 slices Whole wheat bread (or gluten-free whole grain bread) |
| 8 slice, thick/large (1/2 thick) Tomatoes (optional) |
| 8 leaf, medium Iceberg lettuce (or other lettuce of your choice, optional) |
Instructions
Bring the water to a boil and then reduce the heat until the water is at a shiver.
Gently add the chicken thighs and poach for about 10 - 15 minutes depending on the thickness (It's best to use an instant thermometer and remove the thighs just as they reach 160°F.)
Remove from the water and let the chicken rest for 3 - 5 minutes.
When the chicken is cool, cut the thighs into 1/2 inch cubes. Chill in the refrigerator for about 30 minutes.
Remove from the fridge and add the diced celery, garlic, mayonnaise, salt and pepper.
Fold the salad together gently and chill for another 15 minutes before serving.
To serve:
For each sandwich, spread 1/2 cup salad on a slice of whole grain bread.
Add a slice of tomato and a leaf of lettuce, if desired.
Top with a second slice of whole grain bread and serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Chicken salad is easy. I love this healthy version with the gently poached chicken thighs and fresh garlic. If you want a more authentic chicken salad, replace the garlic (or add) a tablespoon (or two) of sweet pickle relish.