If you read my last blog about the MOST AMAZING TEA PARTY EVER, you know that most of the recipes I used were Pioneer Woman ones. However, the chicken salad in my sandwiches is my own recipe as requested by my children. It is the recipe I grew up watching my beautiful mother make with a little tweeking on my part.
I am not sure of exact measurements because I just use whatever proportions I have and taste it a lot while making.
Boneless, skinless chicken breasts
Salt or Garlic salt
For this particular batch, which made enough to fill a gallon sized zip lock bag, I used 2 bags of frozen boneless, skinless chicken breasts. I dumped them in a pot of water and boiled them for 10 minutes. Let them cool. Put them in the food processor to chop finely. Then place the chicken in an extra large mixing bowl. Then, add 5 stalks of chopped celery. Again I used the food processor. Add one large onion chopped in the food processor and 5 or 6 boiled eggs chopped in the food processor. Then add enough mayo to moisten the mixture depending on how much you like mayo. Add salt or garlic salt to taste and pepper as well. There’s your chicken salad. Easy, peasy!
For my sandwiches, I used my Pampered Chef tools.
I scooped the chicken salad onto a piece of bread with my small scoop. Placed another piece of bread on top. Used my fancy sealing tool. Don’t know what the name of it is. (You know the one that looks like a cookie cutter with a handle that you push down on and slightly turn to make crimped edges?) Anyway….that’s my chicken salad sandwiches.