Chicken Salad Sandwich with Whole Grain Mustard

As temperatures approach 100F here in the Valley of the Sun, I pull out the favorite family recipes that don't require me to heat up the house.  When I've got leftover chicken, I make chicken salad sandwiches.  My particular rendition includes apples, nuts, and whole grain mustard.

Want to join me in the kitchen as I whip up a batch with some leftover chicken thighs?

Let's make some Chicken Salad!

Of course, you can use any leftover chicken on hand.  In this case, I've got some simple seared thighs.  I love using dark meat because it's cheaper than white meat and the higher fat content means more flavor and juiciness.

I also go easy on the mayo.  In the video, I'm using Just Mayo, which is actually egg-free and environmentally sustainable.  It's lower in cholesterol and effectively replicates the real mayo experience.  I got turned on to this stuff at a trade show two years ago and have been using it ever since.

Don't forget the lettuce!  It helps keep the chicken salad contained in the bun.  I use Live Gourmet butter lettuce.  It's my absolute favorite because of the velvety texture.  Too, because it's still technically living and attached to its root system, it stays vibrant green and crisp longer than other lettuce.

Another key to a good chicken salad is getting all of the ingredients in a uniform size.  I like to keep the dice on the apples, celery and nuts rather small so that they play as an accent and let the big chunks of chicken do all the talkin'.  It is chicken salad, afterall.

As you can see, I like to serve my sandwiches up on rolls.  Nice, squishy rolls, I might add.  If the roll is too hard all your lovely salad will go flyin' out the back end of your sandwich.  It's sandwich physics.  But, there's no shame in the simple sliced bread game, too.  Heck, serve this chicken salad on crackers or with chips.

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*Original recipe by Joanie Simon (JoanieSimon.com)