°Chopped cooked chicken breasts, I used two cups.
°Half a cup. Of mayonnaise.
°Chopped stalk of celery.
°A green onion, I diced it, you can also use chives or red onion.
°A teaspoon. Dijon mustard.
°Half a spoon. Of seasoned salt.
°Cracked pepper, to taste.
°A teaspoon. Fresh dill.
°Any type bread will work for this chicken salad sandwich dish; thick pieces of baguette or buns/rolls are suitable.
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Initial step: The main thing to do is to cook the chicken bosoms as you like, and when it’s finished, let them cool for a couple of moments and cut them into little pieces. Second step: From that point forward, and in a little blending bowl, you want to consolidate every one of the fixings and integrate them well. Third step: Then, at that point, now is the right time to taste and prepare with salt and pepper however you would prefer. Stage Four: Lastly, serve it in a sandwich or as a plate of mixed greens decorate. Do you have extras? THE FRIDGE: In the event that you store the chicken plate of mixed greens in an impenetrable holder, it will save for about seven days in the cooler. Invigorate the taste with just enough salt and pepper (or an additional spoonful of Dijon mustard) and serve following mixing. Cooler: Chicken plate of mixed greens doesn’t keep well in the cooler. Just dice the chicken and put it in the cooler to get ready early. Consolidate it with the things recorded beneath for a speedy lunch in a hurry!