General
A ready-to-eat chicken salad sandwich with a yogurt-mayonnaise dressing.
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The photo serves chicken salad on small toasted crostini; the recipe makes full-sized sandwiches.
Tips, changes and questions from people who cooked this recipe.
clean cutting board · bread knife · mixing bowl
4 clear steps
Measure the ingredients before starting. Keep raw animal products separate from ready-to-eat ingredients.
Use ready-to-eat cooked chicken, chilled promptly after cooking; this recipe contains no raw-chicken cooking step.
Combine yogurt, mayonnaise, lemon juice and pepper, then fold in diced chicken and celery without mashing.
Place lettuce and chicken filling between bread slices. Serve immediately or refrigerate, covered, until serving. Keep out of refrigeration for no more than 2 hours.
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