Chicken Salad Sandwiches

I’m just going to say it, this recipe will change your life. That may sound crazy but it’s so true. This sandwich is so easy, but so delicious. My sister-in-law Stacy made something similar to this for a bunch of us at a family reunion and I knew I had to come home and make it again. You’ve got a couple options when it comes to the chicken, I like to poach mine and shred it. You could also use rotisserie chicken from your local grocer or pan fry or bake it as well. Totally up to you. The traditional recipe calls for celery, but my husband hates it with a passion, so I substituted bell pepper in its place and it gave the crunch I was looking for. What you serve this sandwich on/in, is total up to you too. It is heavenly sandwiched between two sides of a big, buttery croissant but I know it would also be delicious on white or wheat bread, or perhaps a big sandwich roll, you choose. You can also cut carbs by serving it as a wrap using big romaine leaves.

1 chicken breast- poached & shredded

1/2 cup green/red/orange or yellow bell pepper-small dice

1/2 cup red seedless grapes-halved 

1/4 cup walnuts-chopped

1/8 cup green onions-diced

1/2 cup light mayo

Salt & Pepper to taste

2 large croissants or 4 slices of bread (your choice)

To poach the chicken breast, place the breast in a small saucepan and cover with a couple inches of water. Cook over low/med heat for about twenty minutes. Make sure you don’t boil it, it should be just at a light simmer. It may need more or less time depending on how big it is. You can test its doneness by cutting into the center. If you see pink, cook it a couple minutes longer. Remove it from the water when done & let cool enough so you can handle it. Shred it with a large fork. Let it cool completely before adding it to the other ingredients. Simply mix all the ingredients together and construct your sandwich. You can always add more mayo and salt & pepper to fit your taste. Enjoy!