Description
A 25-minute handheld meal with tender chicken, crisp celery, and tangy dual-layer dressing in toasted pumpernickel bread. This balanced sandwich combines textures and flavors for satisfying lunch or snack.
Ingredients
Chicken breast (2, 5oz each) or rotisserie
Mayonnaise (1/4 cup, full-fat)
Yellow onion (1 small, steeped in vinegar)
Celery (2 stalks, diced fine)
Pumpernickel bread (4 slices, toasted)
Relish (1-2 tbsp)
Mustard (1 tsp)
Lemon juice (1 tsp)
Tarragon (1 tsp, chopped)
Lettuce or spinach (4 leaves)
Vinegar (2 tbsp)
Sugar (1 tsp)
Paprika (1/4 tsp)
Black pepper (to taste)
Instructions
Preheat oven to 350°F (175°C)
Cook chicken to 165°F (74°C), let rest 5 minutes
Dice chicken into 1/2-inch cubes
Thinly slice celery on bias
Combine vinegar and sugar for soaking onions
Mix 1/2 the chicken with relish, mustard, and celery
Add pickled onions and season with paprika and black pepper
Whisk mayo, lemon juice, and tarragon
Combine remaining chicken with dressing
Chill both mixes for 10 minutes
Spread classic mix on bottom bread
Add lettuce
Top with creamy chicken mixture
Press upper bread, cut in half, toast if desired
Notes
Chill chicken in ice water after cooking for 4-minute egg texture
Prepare vegetables first before mixing components
Toast bread at 350°F until golden-brown
Let sandwiches rest 5 minutes before serving
For heart-healthy option, substitute 1/3 mayo with Greek yogurt
Use dry bread with tight crumb to prevent sogginess
Customize with avocado or apple slices
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 8g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 8g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 75mg