Mom's Chicken Salad Sandwiches
Total Time
35 min
Prep
15 min
Cook
20 min
Servings
4
Est. Cost
$2.25/serving
Difficulty
easy
Sunday lunch staple — tender chicken, crisp celery, and just enough mayo. Simple, perfect, and always made with love.
Ingredients
Instructions
Poach chicken in salted water 15-20 minutes until cooked through.
Cool and shred or dice the chicken.
Mix mayo, mustard, relish, and lemon juice in a large bowl.
Fold in chicken, celery, and red onion. Season to taste.
Chill at least 1 hour before serving.
Serve on toasted bread with lettuce. Mom's note: better the next day.
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Nutrition Facts
Get AI-estimated calorie counts, macros, and allergen warnings for this recipe.
Recommended Tools & Appliances
Dutch Oven
It provides even heat distribution for poaching the chicken breasts perfectly without overcooking them.
KitchenAid Artisan Stand Mixer
KitchenAid
You can use the paddle attachment on low speed to shred the cooked chicken breasts in seconds.
Cuisinart 14-Cup Food Processor
Cuisinart
It makes quick work of mincing the celery and red onion into the perfect consistent size for the salad texture.
Chef's Knife
A high-quality sharp knife is essential for precise dicing of the celery and onions to ensure a balanced flavor in every bite.
Common Substitutions
AI suggestions are for inspiration only. Always check ingredient labels for allergens and dietary restrictions.