Wednesday, July 16, 2008

chicken salad sandwiches... 30 minutes

This is a great meal for a hot day. It also makes for a great sack lunch the following day! Sometimes I like to sweeten it up with halved green grapes mixed right in...

the goods:

3 boneless, skinless chicken breasts
1/2 cup mayonnaise
1/4 cup buttermilk
1 tablespoon Dijon mustard
juice from 1/2 a lemon
1/2 teaspoon Tabasco sauce
2 celery stalks, sliced into 4 strips lengthwise and finely chopped crosswise (plus leaves)
1/4 cup chopped fresh parsley

Bring 1 inch salted water to boil in a medium pot with a tight-fitting lid. Add chicken, cover, and reduce heat to medium-low. Simmer 5 minutes. Off heat, let chicken (still covered) steam until cooked through, 15 minutes. Let chicken cool before shredding.

In a large bowl add celery and parsley to the shredded chicken.

In a small to medium bowl, stir together mayonnaise, buttermilk, mustard, lemon juice, and hot sauce.

Add sauce to chicken mixture and toss to combine. Season with salt and pepper to taste.

Serve chicken salad with lettuce and tomato on your choice of bread.


Amber Carter said...

I love chicken dishes, keep 'em comming!

jamie said...

okay brett LOVES chicken salad sandwiches, I'll have to make this after I get out of jail!

Rob Ces Luc and Avienne said...

Britta, try adding cashews and raisins to your chicken salad-- its a favorite in our house