Recipe by Childrens Minister
While I have dozens of chicken salad recipes I made this last night for a church supper and put it at the top of my list favorites. The honey and Dijon mustard really make this salad stand out. We use a slice of white and a slice of wheat bread to make the sandwiches, and also cut them into fourths making triangles. Serving these on a pretty platter, point side up makes for a great presentation.
Top Review by LLathrop
I am making this for the 4th time now - back by popular demand at work! Decided to upload a photo showing the prepared presentation: small croissants sliced open, add fresh green leaf lettuce, and spoon it into the nest. So, so good.
- 6 boneless skinless chicken breasts, poached and chopped fine
- 1⁄2 cup finely chopped onion
- 1⁄2 cup finely chopped celery
- 1⁄2 cup finely chopped pecans
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- seasoning salt, and
- 1 loaf white bread
- 1 loaf whole wheat bread
Directions See How It's Made
- Poaching chicken: Place breasts in a large pot of cold water. Cover with a lid and bring to a boil over medium heat. Boil 7 minutes or until chicken is cooked through.
- Remove from pot to plate and cool enough to chop.
- Add chopped chicken to a large bowl, stir with a fork to begin breaking the chicken up. Add the celery, onion, and pecans stirring well. Add mustard, mayonnaise, honey, and salt and pepper. Stir well. Taste and adjust seasoning.
- Open one of the loaves of bread, remove the heels and place on your counter. Place about 2-3 Tablespoons of salad on each slice of bread. Spread with spoon to cover. Open the second loaf of bread, remove the heels, and place on top of the salad. Cut sandwich with serrated knife into triangles. Serve on lettuce lined platter point side up.
- Note: this is really good on toast, too.