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.