Chicken Salad Sandwich

History

Chicken salad sandwiches trace their roots to an 1863 recipe by Town Meats in Wakefield, Rhode Island, where leftover chicken was mixed with mayonnaise and tarragon and served between bread. By the early 20th century it had become a staple of American tea rooms, church luncheons and delis, prized for its economy and elegance. Today it ranges from simple mayo-and-celery versions to elaborate preparations with grapes, pecans and herbs, and remains one of the most widely made sandwiches in America.

Ingredients

• Soft white sandwich bread or croissant
• Cooked chicken breast, shredded or diced
• Mayonnaise
• Celery, finely diced
• Red onion, finely diced
• Dijon mustard
• Fresh dill or tarragon
• Lemon juice
• Salt and black pepper
• Optional: halved grapes, toasted pecans, or sliced almonds
• Romaine or butter lettuce

How to Make

1. 1Cook chicken breasts by poaching or roasting; let cool completely.
2. 2Shred or dice the chicken into bite-sized pieces.
3. 3In a large bowl, combine mayonnaise, Dijon mustard, lemon juice, salt and pepper.
4. 4Add chicken, celery, red onion and fresh herbs; fold gently to combine.
5. 5Taste and adjust seasoning; fold in grapes or nuts if using.
6. 6Refrigerate for at least 30 minutes to let flavors meld.
7. 7Pile generously onto bread or a croissant and top with crisp lettuce.
8. 8Serve immediately.

Known for it

• Chicken Salad Chick1345 Opelika Rd Ste A, Auburn, AL 36830, USA