Chicken Salad Sandwich
Leftover chicken, and the cooked meat used for chicken stock, are perfect for chicken salad. Here’s a straightforward rendition of the classic, without a fancy or modern twist in sight. It’s a traditional chicken salad that can be spread on wholesome bread and topped with a piece of crunchy lettuce (for the guys) or scooped over washed greens or stuffed in a tomato or an avocado (for the girls). For two meals from one bird, make the Chicken and Dumplings (page 125), which produces enough meat for this recipe, too.
- 2 cups chopped or shredded cooked chicken
- 1/2 cup chopped celery
- 1 tablespoon chopped fresh parsley leaves
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 1/3 cup mayonnaise, or to taste
- 3 teaspoons unsalted butter, softened
- 12 slices whole-grain bread
- 6 romaine lettuce leaves, cleaned, patted dry, and chilled
- In a medium bowl, stir together the chicken, celery, parsley, salt, pepper, and lemon juice. Stir in the mayonnaise, little by little, to achieve the desired consistency. The chicken salad can be kept, refrigerated, for 1 day.
- Spread butter on each slice of bread. Sandwich with chicken salad and a leaf of lettuce. Serve with salty potato chips.
Extra protection for the bread: My mom always buttered the bread for our sandwiches, which used to annoy me when I was a kid. As a mother myself now, I understand the utilitarian purpose. A layer of butter protects the bread by creating a barrier between wet filling and dry bread, preventing the sandwich from going soggy and giving it a longer life. It also tastes good!