A super quick and delicious recipe! Perfect for a weekday lunch. You can have this chicken salad between slices of bread, on a heap or lettuce or honestly on its own. It is extremely customizable and so easy to make.
Chicken Salad Sandwich with Kozlik’s Mustard
Ingredients
Poached Chicken
- 2 boneless or bone in chicken breasts
- 3 bay leaves
- 1 teaspoon dried thyme
- 3 cloves of garlic peeled
- 1 1/2 teaspoons salt
- water as needed
Chopped Veggies
- 1/4 cup celery finely chopped
- 3 tablespoon scallions, finely chopped
- 1/4 cup carrots finely chopped
- 3 tablespoons cup pickled chopped
- 1 tablespoon Parsley chopped
Salad Dressing
- 2-3 tablespoons Mayonnaise
- 2 tablespoons Kozlik’s Amazing Maple mustard
- salt to taste
- pepper taste
To serve
- Sour dough bread sliced
- Bacon cooked as desired
- Kozlik’s Triple Crunch mustard
- Lettuce
Instructions
- Add all your ingredients raw chicken breasts, bay leave, thyme, whole peeled garlic cloves, and salt into a small pot, fill with water and bring to low boil for about 20 minutes or until chicken is coked through.
- Remove chicken breasts from water and place until cutting board to let cool. Dice chicken breasts into cubes and place in bowl.
- In the bowl with your chicken breasts bowl add all your dry ingredients, carrots. parsley, scallion, pickles, celery
- Add your mayo and mustard to your chicken and veggie mixture.
- Mix your wet ingredients with dry ingredients and season with salt and pepper to taste.
- Keep refrigerated until ready to serve.
- Take two slices of sourdough bread and butter the outsides of your sandwich.
- Fill your sandwich with your chicken salad sandwich, and cover the your second slice of toast, making sure the buttered sides of the toast are on the outside of the sandwich.
- Toast in a pan until both sides of your sandwich are golden brown and serve. Spread crunchy mustard on one side of your sandwich, then add lettuce, your crispy bacon, and finally your chicken salad. Top with the other slice of sourdough, slice and enjoy.
