Lemon-Chicken Salad Sandwiches
Ingredients
- 2 boneless, skinless chicken breast halves, each about 6 oz.
- Salt and freshly ground pepper, to taste
- 1/2 cup mayonnaise, plus more for serving
- 2 tsp. fresh lemon juice
- 2 celery stalks, thinly sliced
- 3 green onions, white portion only
- 20 thin slices sandwich bread
Directions
Put the chicken breasts in a small fry pan and add cold water to cover. Season lightly with salt and pepper. Bring to a boil over high heat, reduce the heat to medium and simmer until the chicken is opaque throughout, 7 to 10 minutes. Using a slotted spoon, transfer the chicken to a plate and let cool. Using your fingers or 2 forks, pull the chicken into shreds.In a bowl, whisk together the 1/2 cup mayonnaise, the lemon juice, celery and green onions until blended and smooth. Fold in the chicken.
Trim the crusts from the bread slices. Spread each of the slices with mayonnaise. Divide the chicken mixture among 10 of the slices. Put the remaining bread slices on top and press gently. Cut each sandwich in half on the diagonal. Arrange the sandwiches on a platter and serve immediately. Makes 10 sandwiches.
Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
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Rated 5 out of
5
by
mommyof2angels from
Refreshing light sandwich!
I make these Lemon-Chicken Salad Sandwiches quite often for my two sons who are 11 and 15 years old. I use a Rotisserie Chicken (for quicker preparation) and shred the breasts. My sons request this sandwich often for their school lunches. It makes a lot of sandwiches so I make it for the whole family and my husband and I enjoy the sandwiches for our lunch too :) I have also made these yummy sandwiches for picnics. It is light and refreshing. . .perfect for warm weather!
Date published: 2019-07-19