1 can (13 ounces) chicken breast, drained and chopped
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
Preheat oven to 350 degrees F. Lightly spritz a baking sheet with cooking spray. Spread chopped pecans on baking sheet and toast just until they become aromatic, about 5 minutes. Watch them carefully, as they are easily scorched. Remove from oven and set aside.
In a medium bowl, combine chicken, celery, onions, and salt. In a separate bowl, combine cream cheese, mayonnaise, and lemon juice; mix well. Add mayonnaise mixture to chicken, stir until well combined. Add 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.