Who doesn’t love a good sandwich?
Caution: Remove toothpick before eating!
The first time I had a sandwich like this was at a fall farm festival made by my husband’s aunt. To this day, I still have not had a better tasting sandwich. Served on a soft, buttery, perfectly flakey croissant, it was SO good. I ended up making it myself that very same week because I just had to have some again. When I make this at home I always like to use a whole chicken in the pressure cooker, but you don’t have to. I personally do it this way so that I end up with cooked chicken and some chicken broth that I can use for soups and other goodies. You’ll get about twenty sandwiches worth of chicken salad out of this recipe, so unless you plan on serving to that many people, I would suggest freezing a portion of your shredded chicken before adding the mayo and mustard as those two will not freeze well. Store bought mayo isn’t a healthy option, which is why I use my own Homemade Mayo recipe that I highly recommend checking out.
- 5 cups shredded cooked chicken
- 1 cup pulsed or finely chopped parsley
- 1 cup pulsed or finely chopped cilantro
- 2 cups finely chopped celery
- 2 cups grated carrots
- 1.5 teaspoon Himalayan salt
- ¼ teaspoon pepper
- ½ teaspoon garlic
- ¼ cup freshly squeezed lemon juice
- 2 medium sized onions about 2 cups + ¼ teaspoon salt to bring out moisture
- 1 tablespoon extra virgin olive oil
- ½ cup Homemade Mayo (or to desired taste)
- ⅓ cup mustard (or to desired taste)
- In a large bowl, add the chicken with chopped or pulsed parsley, cilantro, celery, and carrots.
- Pour oil in a skillet and add chopped onions and salt, allow to saute for about 7 minutes; stir frequently.
- Add sauted onions to chicken and greens mixture, add salt, pepper, garlic, lemon juice, mayo and mustard. Mix until well combined.
- Serve with desired bread.