Since I made the Egg Salad Sandwich a couple of weeks back, I’ve been thinking about all its ‘cousins’ that I used to fix for quick lunches. Glad that Hanna came back this weekend and I have a reason to fix the Chicken Salad Sandwich that both of us enjoy. This is a recipe from my Betty Crocker cookbook that is quickly falling apart. Time to keep an electronic version for prosperity.

Hanna’s sandwich with crust on …

Mine with crust off.

Ingredients

• 1 1/2 cup canned chicken, or cooked chicken breast
• 1/3 cup mayonnaise + more if needed
• 1/2 cup chopped celery
• 1/4 cup chopped yellow onions
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 6 slices of bread

Directions

1. Drain chicken if using canned chicken breast, mash with the back of a fork.
2. Stir in chopped onions, celery, salt, and pepper.
3. Add mayonnaise and stir until all ingredients are well combined. Chill until ready to use.
4. Toast bread slices. Hanna likes to keep the crust on the bread, but I trimmed the crust off my sandwich.
5. Divide the salad filling into three portions and spread evenly on three slices of bread.
6. Top each sandwich with another slice of toasted bread.
7. Cut into halves.
8. Yum! We will be having sandwiches more often.