Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 4 cups (950ml) water
  • 1 teaspoon (5ml) salt
  • 1/2 teaspoon (2.5ml) black peppercorns
  • 1/4 onion, roughly chopped (optional)
  • Cooked and cooled chicken (from above), shredded or diced
  • 1/2 cup (120ml) mayonnaise
  • 1/4 cup (60ml) finely chopped celery
  • 1/4 cup (60ml) finely chopped red onion
  • 2 tablespoons (30ml) sweet pickle relish
  • 2 tablespoons (30ml) chopped fresh parsley
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) lemon juice
  • 1/4 teaspoon (1.25ml) salt (or to taste)
  • 1/4 teaspoon (1.25ml) black pepper (or to taste)
  • 8 slices bread of your choice
  • Lettuce leaves (optional)

Instructions:

  1. Place chicken breasts in the pot with water, salt, peppercorns, and onion (if using). Bring to a boil, then reduce heat and simmer until chicken is cooked through (internal temperature of 165°F/74°C).
  2. Remove chicken from the pot and let cool slightly. Shred or dice the chicken into bite-sized pieces.
  3. In a mixing bowl, whisk together mayonnaise, celery, red onion, sweet pickle relish, parsley, Dijon mustard, lemon juice, salt, and pepper.
  4. Add the shredded or diced chicken to the bowl with the dressing. Gently stir to combine, ensuring all the chicken is coated.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Spread chicken salad evenly on 4 slices of bread. Top with lettuce (if using) and the remaining bread slices.
  7. Cut the sandwiches in half (or triangles for a fancy touch!) and serve immediately.