Honestly, a recipe for a chicken salad sandwich? Isn’t that just
Yep. Some cooked chicken, some mayo, a bit of chopped celery and salt. On bread.
I can’t think of anything more delicious, even if my tastes usually run to more spicy dishes.
But it can be made even better, so here is my version:
- Boil some chicken (prefer dark meat to white breasts) for about 45 minutes. Remove the chicken from the water and allow it to cool. Take the chicken off the bone, reserving the skin if you’d like (https://tiabr.com/crispy-chicken-skin/ )
- Meanwhile, boil the remaining water/would-be stock down until it tastes delicious, then remove it from the heat and allow it to cool, then put in the fridge, so tomorrow you’ll have not only chicken stock but also some schmaltz, which makes anything fried taste better.
Now it’s all up to you. I like to add some of
I always add sour cream, in about a 1:3 ratio to the mayo, which adds a certain tanginess. Also, a bit of Dijon mustard adds a bit of a kick, and I love tahini. The rest? As is your wont.
The lettuce adds a nice crunchiness. The usual tasteless supermarket tomatoes don’t add anything except bulk and some visual appeal.
After mixing, taste and correct seasoning. It always seems to need more salt than I expect.
Serve on toasted white bread, with potato chips (with a turn of pepper if you’re feeling adventurous) and a glass of milk.
Yummmmm!
-R