Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 4 cups (950ml) chicken broth or water
  • 1 bay leaf (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (115g) mayonnaise
  • 1/4 cup (60g) celery, finely diced
  • 1/4 cup (30g) red onion, finely diced
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 tablespoon (15ml) fresh dill, chopped
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt (or to taste)
  • 1/8 teaspoon black pepper (or to taste)
  • 8 slices of your favorite bread (sourdough, whole wheat, or white)
  • Lettuce leaves (optional)

Instructions:

  1. Place chicken breasts in a saucepan with chicken broth, bay leaf, salt, and pepper. Bring to a simmer, then reduce heat and cook until chicken is cooked through (internal temperature reaches 165°F/74°C). Let cool slightly, then shred or dice.
  2. In a mixing bowl, combine mayonnaise, celery, red onion, lemon juice, dill, Dijon mustard, salt, and pepper.
  3. Add the shredded or diced chicken to the dressing. Mix well until evenly coated.
  4. Cover the chicken salad and refrigerate for at least 30 minutes to allow the flavors to meld (optional).
  5. Spread chicken salad evenly on four slices of bread. Top with lettuce (if using) and the remaining bread slices.
  6. Cut in half and enjoy!