Carolina AM Recipe: Chicken Salad Sandwiches

Carolina AM Recipe: Chicken Salad Sandwiches
Chicken Salad Sandwiches
Yields: about 4 sandwiches
Chicken Breast, cleaned 1 lb uncooked
All-Purpose Seasoning  as needed for chicken
Oregano, dry as needed for chicken
Mayo 4 – 6 Tbl
Sweet Pickles, chopped fine 1 Tbl
Seasoning Salt 1 – 1 1/2 tsp
Celery, minced 4 inch
Hard Boiled Egg, chopped 1 ea
Dijon Mustard 2 tsp
Croissants, toasted or grilled 4 ea
Bacon, precooked if desired
Avocado, sliced if desired
Leaf Lettuce if desired
Tomato, sliced if desired
  1. Pre-heat the oven to 350 degrees. In a oven safe pan, place your chicken breasts in the pan, seasoning generously with all purpose seasoning and oregano, then fill with water half way up the breasts.  Cover the pan with aluminum foil and place in oven and cook for about 35-45 minutes or until the internal temperature of you chicken reaches 165 degrees.  Once the chicken is ready allow to cool until it is manageable.
  2. Prepare the hard boiled egg by bringing a pot of water to a boil and then placing the egg into the water.  Cover with a lid and turn the heat off.  Allow the egg to sit for about 15.  The egg should be cooked through.  Place the egg in a bowl of ice  water to cool rapidly.  Peel the shell off and rinse the egg and place on cutting board to chop.
  3. While you prepare your hardboiled egg, chop your celery fine, chop the pickles fine, then mix with the rest of the ingredients, except the mayo.
  4. Once the chicken is cool enough to handle, chop the chicken fine and mix with the prepared ingredients.  Start by adding 4 tablespoons of mayo and mixing well.  Depending on how wet you want your mix to be either stop at 4 tablespoons or continue adding, stirring your chicken salad between additions until the desired consistency is reached.
  5. Prepare your sandwiches as desired, or store your chicken salad for up to 5 days in a sealed container in the refrigerator.