Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Chicken Salad Sandwiches


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


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

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more

Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

Read more


Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

Read more