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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

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