Chicken Salad Quarters

Yield: 24 -28 sandwich quarters

 

 

Ingredients:

 

1 13 ounce raw chicken breast (resulting in 2 cups chopped poached chicken breast)

 

4 cups chicken broth

 

 

Dressing:

 

½ cup mayonnaise

 

1 teaspoon whole grain Dijon mustard

 

2 tablespoons minced red onion

 

1 tablespoon minced fresh jalapeno pepper

 

1/8 teaspoon salt

 

1/8 teaspoon pepper

 

 

Additions:

 

1/3 cup minced celery

 

1 cup minced crisp apple

 

 

12-14 slices buttermilk or whole wheat bread

 

2-3 tablespoons unsalted butter, at room temperature

 

 

Garnish:

 

Parsley

 

 

 

Directions:

 

Heat chicken broth to boiling in a 4-quart saucepan with lid.

 

When the broth is boiling, place chicken breast in the pot, cover with lid, and remove from heat.

 

Allow the meat to poach in the stock for 25 minutes. The internal temperature of the thickest portion of the chicken breast should reach 165°F.

 

When the chicken breast is done, remove from the stock. Reserve stock for other dishes.

 

Allow chicken breast to cool.

 

Prepare dressing while the breast is cooling by combining all of the ingredients in a bowl and stirring them together.

 

When cool, chop chicken into bite-sized pieces in a large bowl.

 

Add celery and apple.

 

Stir in dressing.

 

Place in ice box from 4 hours to overnight.

 

Butter one side of each slice of chosen bread.

 

Divide chicken salad evenly among half of the slices of bread.

 

Top the chicken salad with an empty slice of bread, butter side down.

 

Cut sandwiches in quarters.

 

Plate, garnish and serve.