One of my favorite things to eat is a chicken salad sandwich on toast. I’ve been making it for years and have tried so many different combinations and I finally feel like I’ve perfected it (for my taste, at least!) so I wanted to share with you! There are so many ways to make chicken salad and some people put grapes in theirs. I just can’t do grapes in chicken salad, but take a look at my super secret recipe below!
Chicken Salad Sandwiches
1.5 pounds boneless, skinless chicken breast (we use the Beaba Babycook to blend it into tiny pieces)1 small red onion, diced
3/4 – 1 cup mayo (according to taste)
1.5 tbsp Sweet Relish
1/8 tsp Ground Mustard
1/8 tsp Garlic Powder
Fresh Shredded Parmesan Cheese
First, I seasoned the chicken with salt and pepper and cooked for 45 minutes. Once done, I cut into smaller chunks and put into the Beaba Babycook a handful of chunks at a time. Once the chicken was a blended up, I added the onion, mayo, relish, ground mustard and garlic powder and stirred well. I then put the chicken salad mixture in the fridge for an hour to cool. Once done, serve on toast and I love adding some fresh shredded Parmesan cheese to mine! Easy peasy and delicious!!
Note: We use organic products when possible, however, feel free to use your favorite brands and it will turn out perfectly!
What’s your favorite sandwich recipe?