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Serves 3 large sandwiches

Creamy Dill Chicken Salad Sandwiches

10 minPrep Time

18 minCook Time

28 minTotal Time

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Ingredients

• 2 diced, poached skinless & boneless chicken breasts (You could cut prep time by using a store bought rotisserie chicken.)
• Creamy Dill Chicken Salad Base:
• 1/2 cup mayo
• 1/2 cup sour cream
• 2 T. dill pickle juice
• 2 T. roughly chopped fresh dill
• 1 T. lemon juice
• 1 tsp. stone ground mustard
• salt and pepper to taste
• 1 c. diced celery
• Optional-cranberries, chopped walnuts for crunch

Instructions

1. Poach Chicken Breasts:
2. Trim any fat from 2 large skineless, boneless chicken breasts
3. Add to large pot
4. Cover with chicken broth (or water) by at least an inch
5. Add 3 springs of thyme, 2 bay leaves, 3 springs of parsley, 3 large pieces celery, 1 tsp salt, 1 tsp cracked pepper
6. Bring to a boil.
7. Reduce to a simmer and let cook for 18 minutes.
8. Remove chicken and allow it to cool prior to dicing it.
9. (Strain and freeze the remaining chicken broth liquid for another use.)
10. Dice chicken and reserve.
11. In a large mixing bowl, combine all base liquid ingredients. Add in chopped dill, celery, salt, pepper, and stir. Add in optional dried cranberries and chopped walnuts to taste.
12. Allow to chill in the refrigerator at least 30 minutes.

Notes