Chicken Salad Sandwiches
Except for the jalapeños, this chicken salad is a basic recipe. It has the basic ingredients of chicken, dill pickles, mayonnaise, salt, and pepper. There are no raw onions, raw celery, or sweet pickles, which are the ingredients that makes chicken salad taste bad to many children and some adults.
- 4 chicken breasts
- 2 dill pickles, finely chopped and drained
- 8 jalapeno slices, finely chopped (optional)
- mayonnaise (not quite 1/2 cup)
- bread of your choice (this is good on rolls or french bread)
Cook the chicken breasts just until they are done. Cook either in a covered frying pan or bake, covered, in the oven. Allow the chicken to cool enough to handle it. Tear the meat from the bone and cut into little pieces and place in a mixing bowl. Cut the pickles and jalapenos into tiny pieces (if you use a food processor, you may need to drain the pickles.) Add the pickles and jalapenos to the chicken. Mix. Add enough mayonnaise to make it a good sandwich filling consistency. Add salt and pepper to taste, and then add a little extra pepper; cover and chill or use on sandwiches immediently.
On Rolls: Cut each roll in half and to the bottom piece add a thick enough (3/8 inch to 1/2 inch) layer of chicken salad. Put the top on the roll. If taking to a dinner or eating later, wrap each chicken salad roll in plasic wrap and chill until time to eat.
On Sliced Bread: Toasting bread is optional. Spread a 1/2 inch thich layer of chicken salad on bread, top with another slice, serve.