1 can (13 ounces) chicken breast, drained
1/2 cup finely chopped celery
1/2 cup finely chopped green onions
1/2 teaspoon kosher salt
4 ounces cream cheese, softened
1/2 cup mayonnaise
2 tablespoons freshly squeezed lemon juice
1/2 cup chopped pecans, toasted
This recipe starts out simple because it begins with canned chicken.
I've tried cooking my own chicken for chicken salad, but this canned chicken works very well.
Drain the liquid from the can of chicken, and place the chicken on a cutting board.
The chicken comes out of the can pretty chunky and needs some chopping.
Chop the chicken finely.
Next I used celery, green onions, and toasted pecans. These ingredients give the chicken salad its crunch.
Finely chop 1/2 cup each of the celery and the green onions.
Combine the celery, onions, 1/2 teaspoon kosher salt, and chicken in a medium bowl; mix well.
This next group of ingredients will make a creamy dressing for the chicken.
I used 4 ounces of softened cream cheese.
Combine cream cheese with 1/2 cup mayonnaise and 2 tablespoons freshly squeezed lemon juice; mix well.
Add mayonnaise mixture to chicken; stir until well combined.
Add toasted pecans, stir until blended.
The chicken salad is completed, but now there is the decision of what kind of bread to use to make the sandwich. Restaurants serve chicken salad sandwiches on a variety of breads - white bread, wheat bread, toasted bread, sub rolls, and my very favorite - croissants. So that's what I made my sandwich on today.