Chicken salad sandwich
Votes: 2
Time: 20 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Leftover chicken from last night's dinner can be used to make this salad sandwich with a mayo-mustard dressing.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups shredded skinless grilled chicken
- 1/2 cup diced celery
- 1/3 cup diced carrots
- 1/3 cup diced red onion
- 1/2 cup olive mayonnaise
- 2 tbsp mustard
- 1 teaspoon celery salt
- 1 teaspoon granulated garlic
- A pinch of paprika
- Freshly ground pepper
- 6 round whole wheat buns, slit lengthwise and toasted
- Salad and tomatoes for serving
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Recipes with similar ingredients: leaf lettuce, grilled chicken, sandwich buns, tomatoes, red onion, celery, carrot, celery salt, garlic granules, paprika, mayonnaise, mustard
Cooking the dish according to the recipe:
- In a bowl, combine chicken, celery, red onion, mayonnaise, mustard, celery salt, granulated garlic, paprika, and 1 teaspoon pepper. Mix well.
Serve the chicken salad on toasted buns with lettuce leaves and tomato slices.
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