Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 4 cups (950ml) chicken broth or water
  • 1 teaspoon (5ml) salt
  • ½ teaspoon (2.5ml) black pepper
  • ½ cup (120ml) mayonnaise
  • 2 tablespoons (30ml) celery, finely diced
  • 2 tablespoons (30ml) red onion, finely diced
  • 2 tablespoons (30ml) fresh parsley, chopped
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon (5ml) Dijon mustard
  • ¼ teaspoon (1.25ml) black pepper
  • Salt to taste
  • 8 slices of your favorite bread
  • Lettuce leaves (optional)

Instructions:

  1. Place chicken breasts in a large saucepan. Cover with chicken broth or water, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
  2. Remove chicken from the pot and let cool slightly. Once cool enough to handle, shred the chicken using two forks or your fingers.
  3. In a mixing bowl, combine mayonnaise, celery, red onion, parsley, lemon juice, Dijon mustard, salt, and pepper.
  4. Add the shredded chicken to the dressing and mix well to combine.
  5. Cover the chicken salad and refrigerate for at least 30 minutes to allow the flavors to meld (optional).
  6. Spread chicken salad evenly onto 4 slices of bread. Top with lettuce (optional) and the remaining slices of bread.
  7. Serve and Enjoy! The perfect chicken salad sandwich.