Chicken Salad Sandwiches

Burgers and Sandwiches

Ingredients

1 lb chicken breasts

1 tsp poultry seasoning

1/2 onion, quartered

1 celery stalk, 2” pieces

1 bay leaf

1 quart water

2 hard-boiled eggs, chopped

1 teaspoons Creole seasoning

1/2 tsp Lawry’s season salt

1/3 cup mayonnaise

1 Tbsp creole mustard

1 can water chestnuts, roughly chopped

1/4 cup toasted pecans

1/4 cup minced celery

2 Tbsp minced red onion

1 tsp lemon juice

1/8teaspoon ground black pepper

2 to 3 tablespoons chicken stock

10 slices white bread

Instructions

Place the chicken along with the salt, pepper, onion, bay leaf and celery stalks in a large stock pot. Cover with water and bring to a boil. Lower the heat and simmer until the chicken is cooked through. Remove chicken from pot and reserve the broth and cool. Cut the chicken into a very small dice and place in a large bowl. Add the remaining ingredients and mix well.

Divide the chicken salad onto five slices of the bread and spread it evenly to the sides. Top each sandwich with the remaining slices of bread. Cut the crusts from the sandwiches and cut each sandwich into 3 rectangles. Cover well and refrigerate until needed.

Yield: 15 finger sandwiches

Recent Recipes

Harrison’s Brown Butter Mashed Potatoes

Having a son who’s following in your footsteps is one thing. Watching him take what you’ve taught him and elevate it to something even better—that’s special. During his Christmas break from the Culinary Institute of America, Hyde Park, New York, a few years ago, he nudged me out of the way and made these mashed potatoes. I was skeptical, of course as I’ve been making mashed potatoes for decades. But there was no question his version was better. There’s a lot of pride in seeing him excel in the kitchen, making something as simple as mashed potatoes taste extraordinary. This recipe has become a new tradition in our family. Watching him cook now, with all that skill and precision, is a proud moment for me every time. This is his recipe, and I’ve adopted it as my own.

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

Robert’s Christmas Turkey 2025

There's nothing like a well-roasted turkey to anchor a holiday table, and no one made it quite like my grandmother. She didn't wait until Thanksgiving to serve it. She'd roast a turkey once a month throughout the year, never mind the occasion. It was a staple at her table. My mother, on the other hand, always made a formal Christmas Eve dinner, complete with turkey, dressing, and gravy. As kids, the excitement of Christmas Eve was almost too much to bear. Those big dinners felt like the beginning of Christmas itself. It’s a memory that comes to mind every time I cook a turkey or make gravy. And a good gravy can make or break the meal. Making sure the roux browns just right and finishing the gravy with a touch of lemon juice or fresh herbs are tricks worth remembering. A little extra attention to the gravy goes a long way.

RobertStJohn.com