Chicken Salad Sandwich


Often used in club sandwiches.
Sometimes it might seem unimportant to butter the bread. However, spreading butter or margarine on the bread stops the bread from getting soggy, which is especially important if you are making the sandwiches for later. For example, if you are packing a lunch for a road trip or a picnic, you want the bread to remain as fresh as possible. So, buttering the bread will keep it from absorbing moisture from the wet ingredients.


Chicken – any kind of chicken can be used: thighs or whatever. But it is better to use white meat and easier to use boneless, skinless breasts
1 onion
2 – 3 stalks celery
Butter or margarine
2 slices bread
Salt and pepper to taste


Bring the chicken to a boil and cook at a medium high heat for 1 hour
Allow to cool
Debone the chicken (you can skip this step if you used the boneless chicken)
Dice the chicken, onion and celery and mix them together in a large bowl
Add mayonnaise to taste – remember the chicken is dry so you need a fair bit
Toast the bread if you prefer
Spread butter or margarine on bread or toast
Spread chicken salad on the bread or toast
Put the sandwich together and cut it diagonally


Click here for a short video of this recipe

Click here for a printable version of this recipe