I love chicken salad sandwiches.
Have you ever had Bob Evan's chicken salad sandwiches?
They are my favorite and I look forward to them every summer since they are a seasonal item. Normally when I make chicken salad here at home I use grapes and celery along with mayo but last night I was in a dinner funk. I had been suffering with a bad sinus headache for the past twenty four hours and if it were just me, no dinner would have been made. I had to feed the husband and girls though so I knew I had to whip something up. I had two thawed chicken breasts out and since I was looking for something easy I decided to whip this up. It was so good. Daniel had two sandwiches, I had one, the girls had a couple of scoops each, and we still had some leftover. Addison made little lettuce wraps with her chicken salad. I plan on making this again to keep on hand for quick lunches.
Parmesan Chicken Salad
2 lg. chicken breast, boiled until cooked through, shredded
3/4 cup mayonnaise
1/3 cup of grated Parmesan cheese
1 tsp. salt
1/2 tsp. black pepper
2 tsp. dried dill
1 tsp. onion powder
1 tsp. garlic powder
Bread of your choice, we used french bread
Dijon or brown mustard
1.) Boil chicken breasts until cooked through.
2.) In a small mixing boil add mayo, Parmesan cheese, salt, pepper, dill, onion powder, and garlic powder and mix until fully incorporated.
3.) Slice your choice of bread and lightly toast.
4.) Shred chicken and mix with mayo mixture.
5.) Place two scoops of chicken salad on bottom half of bread. Top with choice of mustard, cheese, onion, tomato, and lettuce, followed by the top half of the bread.
6.) Enjoy with your favorite potato chip or in our case, with your favorite oven baked potato wedges.