|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This chicken sandwich spread is a basic recipe, perfect for adding herbs, seasoning, and vegetables to make a customized sandwich filling. The mixture is called a "spread" instead of a "salad" because the chicken is chopped very finely, making it similar in texture to tuna fish salad. It's perfect for back-to-school lunch boxes, topping a green salad, or enjoying on toasted rolls.
Previously cooked chicken or a store-bought rotisserie chicken makes this spread come together quickly; canned chicken is another option, and it's a real convenience for busy days. If you do have a few extra minutes, poaching boneless chicken breasts is easy and offers fresh flavor.
If you prefer a chunkier spread for sandwiches or for serving on salad greens, cut the chicken and any vegetables you add into larger pieces. The recipe makes enough chicken spread for four sandwiches.
Mince the cooked chicken finely and put it in a medium bowl.
Add 1/4 cup of the mayonnaise and salt and pepper, to taste. Mix gently. Add extra mayonnaise, as needed, until the spread reaches your desired consistency.
If you like, flavor the spread with a no-salt herb blend, a little garlic or onion powder, or a dash of cayenne pepper.
Spread in between slices of bread and enjoy.
- Add 1/2 cup minced celery and 1 tablespoon minced green onion along with the chicken.
- Add 1/4 to 1/2 cup crumbled crispy cooked bacon.
- Add 1/2 cup chopped toasted almonds and 1 teaspoon curry powder.
- Add 1/2 cup chopped water chestnuts and 2 tablespoons low-sodium soy sauce.
- Add 2 tablespoons minced fresh parsley and 1 teaspoon minced onion.
- Add 3 tablespoons minced celery and 1 teaspoon dried tarragon (or 1 tablespoon of minced fresh tarragon).
- Before adding the salt and pepper, add 1/3 cup of chopped toasted pecans and 1 teaspoon of Creole or Cajun seasoning. Taste and add salt and freshly ground black pepper, as needed.
How to Quickly Poach Chicken Breasts
Place 2 to 4 boneless chicken breasts—about 12 ounces for this recipe—in a saucepan with about 1/2 teaspoon of salt. Add a bay leaf and a sliced clove of garlic, if desired. Cover the chicken with water and bring it to a boil over medium-high heat. Reduce the heat to low, cover the pan, and simmer for about 8 to 10 minutes, or until the chicken registers at least 165 F on an instant-read thermometer. Chicken breasts can be dry if overcooked, so start checking right around the 8-minute mark.
Remove the chicken from the broth and pat dry with paper towels. Dice the chicken when it's cool enough to handle. Save the broth and refrigerate or freeze it to use for soup or sauce.