Serves 1
Directions
- 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 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.
- 3Peel 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.
- 4Add 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.
- 5Toast 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
- 8 ounces celery
- 3 hard boiled eggs
- 1.25 cups mayonnaise
- 0.33 cup pickle relish
- 1 tablespoon pickle relish
- 1.5 teaspoons salt
- Whole wheat bread
- 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.
- Toast the bread before assembling the sandwich.
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