Chicken Salad Sandwich (Kid-friendly)
Summary: A quick and very filling recipe that your kids will love! Best for school (or homeschool 😊) and work lunches
- 2 chicken breasts cooked* and shredded
- 1 cup mayo**
- 1 hard boiled egg mashed
- 1-2 stalks celery finely chopped
- 1 teaspoon honey or sugar
- Salt and pepper to taste
Place chicken breasts in a pot and fill with water, just enough to cover the chicken. Season with 1 teaspoon salt, 1 teaspoon whole black peppercorns and an onion, cut in half. Bring to a boil then simmer on low until chicken is cooked through (30 minutes if it’s bone-in). Remove skin and bones then shred using 2 forks. Set aside to completely cool.
In a large bowl, add the cooled chicken, mayonnaise, mashed egg, celery, honey and season with ground black pepper (and salt if needed). Mix thoroughly and serve over toast.
*I used bone-in skin-on chicken breasts weighing almost 2 pounds. You can also use leftover roasted chicken
**Adjust the amount of mayonnaise according to the creaminess that you prefer
***You can add some raisins, halved grapes, well-drained chopped pineapples or chopped onions if you prefer. Just adjust the amount of mayonnaise used