Like most farm & ranch families, we eat a lot of sandwiches at our house during the summer. The guys are usually wanting lunches packed to take to the field for seeding and harvest, and a few days here and there throughout the summer. I’m the lucky gal in charge of planning and packing the lunches for whoever happens to be here helping.
It’s hard to beat the ease of a sandwich for packing lunches to take to the field, but sandwiches definitely get old pretty quickly. This chicken salad is a great way to break up days and days of summer sausage or deli meat sandwiches. A few times a year I mix up a good chicken salad and serve it on some hoagie buns or croissants. It’s so good, cold and fresh! It’s always a hit.
Chicken Salad (Sandwiches)
A fresh summer meal – this recipe is always a hit.
Ingredients
- 4 cups chicken breast, shredded
- 1 cup mayo
- 1 tbsp vinegar
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried parsley
- 1/4 tsp dried dill weed
- Buns or bread of choice
Instructions
- Season chicken (2 large breasts) with season salt and pepper. Bake for 20 minutes at 400° or until cooked through. Shred and chill.
- Once the chicken is chilled, add 4 cups of it to a medium mixing bowl.
- In a small bowl, mix remaining ingredients.
- Add the sauce to the chicken and mix well. For best results, allow to chill an hour or two before making a sandwich with your bread of choice. I like to use hoagies, croissants, or a good sliced sandwich bread. Add a piece of iceberg or romaine lettuce to the sandwich for extra crunch.
Notes
I usually send this with chips and a pickle to the field. The guys love it!
Leave a Reply