Thursday, September 25, 2014

Chicken Salad for Sandwiches

Chicken salad on whole wheat flaxseed bread.

Remove the fat and skin from: 

2 large chicken breasts

Place in a pan, and add: 

300 ml water
1 chicken bouillon cube

Boil on a low flame, covered, for 5 minutes. Turn off fire, and leave until cool.

Mix in a large bowl:

¼ C mayonnaise
1 T French mustard
1 T German dill pickle juice
½ minced onion
(1 T strained yogurt)
½ t freshly ground pepper
¼ t salt
(2 T minced red or yellow peppers)
(chopped black olives)

Finally, add the shredded chicken.

Mix well. Refrigerate. This should be enough for 6 sandwiches.
You can keep the broth and use it to make Tofu-Egg Soup, Kenjin-jiru, etc. If you want to do that, you could double the amount of water and bouillon when you cook the chicken.

Tip:  Using a stand mixer to shred the chicken and mix it all up makes this so much easier! I broke the chicken breasts up, put them in the mixer and turned it on low. Then, as it was mixing, I added the mayo and other ingredients and let it run while I chopped the onions and black olives. By the time I turned off the mixer to stir in the onions and olives, it was mixed to perfection!

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