Quick Family Lunch Chicken Salad Sandwiches

Ingredients

Instructions

0 of 6 steps complete

1. 1Use chicken that was promptly refrigerated after cooking and is still within its 3–4-day refrigerated storage window. Chop into small, even pieces.
2. 2Whisk mayonnaise, lemon juice, mustard, salt and pepper in a bowl until smooth.
3. 3Fold in chicken, celery and red onion. Taste and adjust salt, pepper or lemon juice. Keep the mixture chilled until ready to serve.
4. 4Arrange four bread slices on a board. Add a dry lettuce leaf to each to help protect the bread from the dressing.
5. 5Divide chicken salad over the lettuce and top with the remaining bread. Cut in halves or triangles and serve immediately.
6. 6Keep sandwiches cold in an insulated lunch bag with ice packs. Do not leave out for more than 2 hours, or 1 hour above 90°F. Refrigerate leftover salad within those limits and use within the chicken's original 3–4-day window.