Chicken Salad sandwich for lunch!
Chicken salad has to one of my top favorites of savory lunch sandwich fillings ever. I particularly like having a sweet and crunchy component to mine. So, I typically add toasted nuts (usually almonds) and for that sweet something, dried cranberries or golden raisins. Mustard (Dijon and whole grain), black pepper, salt, white wine vinegar, mayo, paprika, ground mustard, and a touch of honey rounds out my chicken salad mix.
Bread rolls (ie: Kaiser rolls) are a must for the perfect chicken sandwich sandwich. That, somesort of salad greens (pictured here is watercress, which is a bit bitter peppery), thin slices of onions, pickle spears, and chips complete the lunch set.
The boyfriend isn’t a fan of the sweet component I usually add in my chicken salad. I usually just add it in regardless and he would eat them regardless. However, after eating a few of my chicken salad sandwiches, the picky boyfriend caught on and grumpily requested that no golden raisins get mixed in. Boo…
For the chicken component, I usually poach bone-in chicken breast. If you can’t find skinless, bone-in breast, you can remove the skin over the poaching. An alternative is to bake the chicken breast, but I find that poaching is faster. I usually shred my chicken, but not in such thin shreds, because I just break down the chicken by hand. I would use cubed chicken breast for salads. In sandwiches, I find that cubed chicken breast has a harder time staying in the sandwich compared to shredded chicken.