1Add the cooked chicken breast to a food processor. Pulse until the chicken breaks down into small pieces, about one eighth to one quarter inch in size. The texture should be finely chopped but not pureed. Transfer the chicken to a large mixing bowl.
2Add the cooked chicken breast to a food processor. Pulse until the chicken breaks down into small pieces, about one eighth to one quarter inch in size. The texture should be finely chopped but not pureed. Transfer the chicken to a large mixing bowl.
3Add the cooked chicken breast to a food processor. Pulse until the chicken breaks down into small pieces, about one eighth to one quarter inch in size. The texture should be finely chopped but not pureed. Transfer the chicken to a large mixing bowl.
4Add the celery to the same food processor and pulse until finely minced. The celery pieces should be very small so they blend evenly into the chicken salad. Add the minced celery to the bowl with the chicken.
5Add the celery to the same food processor and pulse until finely minced. The celery pieces should be very small so they blend evenly into the chicken salad. Add the minced celery to the bowl with the chicken.
6Add the celery to the same food processor and pulse until finely minced. The celery pieces should be very small so they blend evenly into the chicken salad. Add the minced celery to the bowl with the chicken.
7Peel the hard-boiled eggs and chop them into small pieces, about one eighth to one quarter inch in size. Add the chopped eggs to the bowl with the chicken and celery.
8Peel the hard-boiled eggs and chop them into small pieces, about one eighth to one quarter inch in size. Add the chopped eggs to the bowl with the chicken and celery.
9Peel the hard-boiled eggs and chop them into small pieces, about one eighth to one quarter inch in size. Add the chopped eggs to the bowl with the chicken and celery.
10Add the mayonnaise, pickle relish, and salt to the bowl. Mix thoroughly until all ingredients are evenly combined and the chicken salad is creamy and cohesive. Taste and adjust seasoning if needed.
11Add the mayonnaise, pickle relish, and salt to the bowl. Mix thoroughly until all ingredients are evenly combined and the chicken salad is creamy and cohesive. Taste and adjust seasoning if needed.
12Add the mayonnaise, pickle relish, and salt to the bowl. Mix thoroughly until all ingredients are evenly combined and the chicken salad is creamy and cohesive. Taste and adjust seasoning if needed.
13Toast the whole wheat bread. Spoon a generous amount of chicken salad onto one slice of toasted bread and spread evenly. Top with green leaf lettuce, then place the second slice of toasted bread on top. Slice the sandwich with a serrated knife and serve.
14Toast the whole wheat bread. Spoon a generous amount of chicken salad onto one slice of toasted bread and spread evenly. Top with green leaf lettuce, then place the second slice of toasted bread on top. Slice the sandwich with a serrated knife and serve.
15Toast the whole wheat bread. Spoon a generous amount of chicken salad onto one slice of toasted bread and spread evenly. Top with green leaf lettuce, then place the second slice of toasted bread on top. Slice the sandwich with a serrated knife and serve.
Ingredients
25 ounces cooked chicken breast
25 ounces cooked chicken breast
25 ounces cooked chicken breast
8 ounces celery
8 ounces celery
8 ounces celery
3 hard boiled eggs
3 hard boiled eggs
3 hard boiled eggs
1.25 cups mayonnaise
1.25 cups mayonnaise
1.25 cups mayonnaise
0.33 cup pickle relish
0.33 cup pickle relish
0.33 cup pickle relish
1 tablespoon pickle relish
1 tablespoon pickle relish
1 tablespoon pickle relish
1.5 teaspoons salt
1.5 teaspoons salt
1.5 teaspoons salt
Whole wheat bread
Whole wheat bread
Whole wheat bread
Green leaf lettuce
Green leaf lettuce
Green leaf lettuce
Equipment
food processorlarge mixing bowlserrated knife
Tips
Use multi-grain bread and green leaf lettuce for a true Chick-fil-A experience.