Monday, 19 October 2015

Chicken Salad Sandwich

3 chicken breasts (seasoned, cooked and shredded)
2 celery stalks (finely chopped)
1 small onion bulb (finely chopped)
2 large, firm tomatoes (cut in rounds)
1/2 cup mayonnaise
1 tablespoon dijon mustard

Add the chicken, celery, onions, mayo and mustard to a bowl and mix thoroughly. Set aside in the refrigerator for about 30mins to 1hr.

I like to have my sandwiches on toasted bread so I popped mine in the oven for about 2mins.

Load the well-chilled chicken mix on your bread and top off with some tomatoes.

Bon appetite my friends…

N/B: Perfect way to use up left over chicken which is what I did actually that's why my ingredient pic looks small. But if you don't have left over chicken then follow the recipe.