Chicken Salad

In early 2020, circumstances forced me to cook at home more. I've been enjoying the practice and have continued. This year, I'll note some of my favorite concoctions on my blog to keep them in one place and to share with other eaters and cooks.

Chicken Salad sandwiches

Ingredients 

Shredded, cooked chicken (for speed, Maple Leaf in Canada sells cooked chicken pre-shredded, or grab a rotisserie chicken from the grocery store)

Mayonnaise to taste

Add-ins: finely chopped is recommended 

water chestnuts

peeled apple

dried cranberries (don't need chopping)

green bell pepper

Method

Mix all together very well, then serve on favorite bread.

Notes

This is a fun way to get some veggies into a light lunch.

Sometimes we opt for green onions instead of green peppers.

I'm trying to avoid buying celery since I found out it's an awful crop for the workers to harvest 😢☹️😡 -- "Celery is known to contain psoralens, a group of substances that cause a toxic dermal reaction."

Occasionally I'll toss in some unsalted sunflower seeds if I don't have a can of water chestnuts in the pantry.

Dried currants work well too, instead of cranberries.

The key is to add crunchy or crispy or chewy ingredients to offset the squooshy goodness of chicken and mayo. Unless you make your own mayonnaise, I recommend holding off on any extra salt when you assemble the sandwich because store bought mayo has mucho salt.