This chicken salad sandwich is made from scratch. You cook the chicken first in a tasty marinade, let it cool overnight, then assemble these tasty sandwiches. The recipe makes 10 sandwiches, so great for a larger group.
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NOTE - If you are using leftover chicken you can begin with the 'assembly' procedure.
This recipe is from scratch, so you need to cook the chicken first. Plan a day ahead as you need to let the chicken marinate overnight.
In a small bowl, mix together the pineapple juice and soy sauce.
Pour 1-1/2 cups of the liquid into a large resealable plastic bag and place the chicken breasts into the bag.
Seal bag and turn the bag over a few times to coat the chicken. Place into the refrigerate overnight.
Cover the bowl of remaining marinade with plastic wrap and refrigerate.
Drain and discard the marinade from chicken.
In a large saucepan combine the water and reserved marinade and add in the chicken breasts.
Bring to a boil then reduce the heat.
Cover the pot with a lid and simmer for 10-15 minutes or until the chicken is cooked right through and no pink remains.
Drain the liquid from the chicken and let the chicken cool slightly so you can handle it then shred the chicken. Place the chicken into the refrigerator to cool.
Chop all the vegetables into small pieces.
Use a large bowl mixing bowl and combine the chicken, green and orange pepper, onion and celery.
Combine the mayonnaise and seasonings in a small bowl then spoon the dressing over the chicken mixture.
Gently stir to coat.
Refrigerate the chicken sandwich makings until you are ready to assemble the sandwiches.
Use the same day that you add the mayonnaise mixture to the chicken.
Toast and lightly butter 20 slices of bread.
Evenly distribute the chicken salad onto 10 slices and cap with the remaining 10 slices.
Cut into halves and serve.
Yield: 10 servings.