These are sandwiches we get in Las Vegas and I was craving them since I had some extra chicken from tacos earlier this week. It only takes a few ingredients to make a really flavorful sandwich. And since Chicken Salad tastes better the longer you let the flavors meld, it's a great make ahead meal-as long as you can keep it cold. Mayo and heat aren't the best of friends. haha. Enjoy!
Ingredients:
3 chicken breasts
3-4 ribs Celery, finely diced
1/4 Red Onion, really finely diced
5 part Mayonnaise
1/4 part Dijon Mustard
pinch each paprika, oregano, thyme, red pepper flake
1 lemon
1-3 drop Worcestershire sauce
salt and pepper
Directions:
1. Use leftover chicken or cook your own. To bake: season both sides of chicken (breast or thigh or mix, up to you) with salt and pepper. Bake in preheated oven at 350 for about 30-40 or until the chicken reaches 170 degrees. Allow to rest and cool. To speed up this process once chicken rested for 15 minutes I sliced the chicken and placed the slices in the fridge to cool.
2. Dice chicken and set aside.
3. Make "dressing": combine mayo, mustard, a small pinch of the seasonings, a few drops of lemon juice, Worcestershire sauce and salt and pepper. Add all the flavorings in a small amount so you can tailor it to what you like. Make sure to taste and adjust the dressing before adding the other ingredients.
4. Combine salad: add chicken, celery, and red onion to dressing. Make sure you've made enough dressing to give your final sandwich the creaminess you want-this means lots of mayo, fatty but delicious! haha.
5. Spread onto bread and make sandwiches or eat as is. It tastes better if you let it marinate in the fridge for a day or two.
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