A Chicken Salad Sandwich

When I go to a restaurant for lunch, I often order a chicken salad sandwich if it is on the menu. Sometimes my sister and I will order chicken salad sandwiches, then try to analyze the ingredients by taste. I have made my own chicken salad sandwiches many times, but I’m forever on a quest for that EXACT combination of ingredients that makes the perfect sandwich. Today I made chicken salad sandwiches again, and I think they’re the best yet. Not that I’ll quit testing and tasting every chance I get, but I think this recipe is a real keeper. It’s one that I put together by trial and error. And by the way, if anyone has a really good chicken salad sandwich recipe, I’ll be happy to test it for you.

Chicken Salad Sandwich

1 can (13 ounces) chicken breast, drained and chopped
1/2 cup finely chopped celery
1/2 cup finely chopped green onions
1/2 teaspoon kosher salt
4 ounces cream cheese, softened
1/2 cup mayonnaise
2 tablespoons freshly squeezed lemon juice
1/2 cup chopped pecans, toasted

Toasted pecans:
Preheat oven to 350 degrees F. Lightly spritz a baking sheet with cooking spray. Spread chopped pecans on baking sheet and toast just until they become aromatic, about 5 minutes. Watch them carefully, as they are easily scorched. Remove from oven and set aside.

Chicken salad:
In a medium bowl, combine chicken, celery, onions, and salt. In a separate bowl, combine cream cheese, mayonnaise, and lemon juice; mix well. Add mayonnaise mixture to chicken, stir until well combined. Add pecans, stir until blended.

The chicken salad is completed, but now there is the decision of what kind of bread to use to make the sandwich. Restaurants serve chicken salad sandwiches on a variety of breads – white bread, wheat bread, toasted bread, sub rolls, and my very favorite – croissants. So that’s what I made my sandwich on today.

Chicken salad sandwiches are my idea of a perfect lunch.