I used to feel like the sandwich king but I cannot own that one because of JEFF MAURO. I always made myself a sandwich every Sunday.
I got away from that idea but this Homemade Chicken Salad brings me back to those days. I hope it brings you back to your favorite deli. I used to go out for lunch all the time before I started all my cooking. One of my favorite chicken salad sandwiches was at PERRY’S DELI here in Chicago. I provided a youtube link from an old Chicago TV show so you could see how big these sandwiches were.
My chicken salad is quite basic. I love the spice mixture I used for this recipe. I used adobo seasoning for my salt. Of course, I used celery salt. Instead of traditional black pepper, I used lemon pepper. It is my new favorite spice. I also added a real good grainy mustard to the mayo.
The other trick in this chicken salad I learned from Ina. We could all learn a lot from Ina. She always started with skin on, bone in chicken breasts. I spiced them liberally with the above referenced spices. The breasts are baked in the oven and cooled. The chicken has so much flavor from the spices, skins and bones.
I have made quite a variety chicken salad sandwiches. A couple of my favorites include a SRIRACHA VERSION and a CURRY VERSION. My recipe for this Homemade Chicken Salad is pretty traditional. I added red onions as well as the celery. I like the additional crunch and sweetness the onions provide.
The cast of characters.
The assembling of the chicken salad.
Homemade Chicken Salad Plated.
Homemade Chicken Salad
A traditional homemade chicken salad a Feed Your Soul Too spin on spices adding adobo seasoning for the salt and lemon pepper.
- 4 Whole Bone in, Skin on, Chicken Breasts
- 3 Stalks Celery rough chop
- 1/2 Medium Red Onion diced
- 2 Tbsp Adobo Seasoning divided
- 2 Tbsp Lemon Pepper divided
- 1 Tbsp Celery Salt divided
- 1/4 Cup Mayonnaise
- 2 Tbsp Grainy Mustard
Begin by taking 1/2 of the spices and liberally applying to the chicken. Bake in a 325 degree oven for 20 minutes. Remove from the oven and let cool.
Once cool, pull the chicken off the bone. Cut into 1" cubes.
In a bowl, combine the chicken, red onion, mayo, mustard and remaining spices. mix well.
To make the sandwich use whatever you like. I used gluten free bread that I toasted and added lettuce and a good slice of a beefsteak tomato.
Serve and enjoy!