Chicken salad sandwiches have been an all time favourite of mine since I was a kid and they are still a go-to recipe I use when in doubt. There is just something so tasty about that toasted hotdog bun! This recipe is easy and can be healthy too if you use low fat mayonnaise and a whole wheat bun. I often think of chicken salad sandwiches as a summer food but when you’re looking for something yummy and fresh in the winter months this is an easy recipe to whip up for lunches or supper.
To make these chicken salad sandwiches I chop up my iceberg lettuce, tomatoes and cucumber into bite size chunks and I usually use shredded chicken that I have left over. If I don’t have left over chicken then I poach a couple of chicken breasts while I chop up my veggies. I add all the veggies and chicken in a small bowl with the mayonnaise and salt and pepper. Just use your judgement and add as much or as little mayonnaise as you’d like.
How I like to poach my chicken:
I fill a medium size pot up about half way with water or chicken stock and bring to a gentle boil. Once the water is boiling I add in my chicken breast and season with salt and pepper and let simmer for about 15 minutes or until the center is no longer pink. I usually add some chicken bouillon or onion to my water to add some flavour to the chicken while it cooks but it is not necessary. Once the chicken is cooked I find it easist to use two forks to shred it and then it can easily be added to any recipe I may be making.
Once your veggies are all mixed up I set them aside and toast my hotdog buns in a hot frying pan. I like to butter both sides of the buns and toast them in the pan. This only takes about a minute if the pan is good and hot. Once your buns are good and toasty go ahead and scoop in your veggie mixture and top with paprika and more salt and pepper if you so desire!
Shredded, cooked chicken
1. In a medium bowl mix all the chopped vegetables, chicken, mayonnaise, salt and pepper together.
2. Heat a frying pan and butter both sides of your hotdog buns and toast on both sides until golden brown.
3. Fill hotdog buns with vegetable mix and garnish with paprika.
Serve these babies while they are hot and enjoy! xo. Brittany