Chicken Salad Sandwiches2002-12-05
Light tasting, satisfying and a dish to feed the multitudes, this very popular classic sandwich is served at most traditional Cajun weddings. Great for parties, too.
- 3 loaves fresh white bread or sandwich bread
- 1 stalk of celery
- 1/2 cup sweet pickle relish (or more to taste)
- 2 ribs celery, chopped fine
- 1 fryer (at least 3 lbs)
- 1 onion
- 2 shallots
- 1 cup mayonnaise or salad dressing
- Salt and black pepper to taste
- 1 small onion
- 1 small bell pepper
Add the chicken, celery, onion and shallots in a large stock pot and cover with water. Season with salt and pepper. Boil until the chicken is tender.
When cooked, cool and remove meat from the bones. Discard the skin but reserve the stock.
Grind the meat together with the boiled celery, shallots, onions and the rest of the chopped celery. Add the onion and bell pepper and grind into the mix. Use the chicken stock if the consistency is too dry. This will impart additional flavor. Add the pickle relish and enough mayonnaise to make a good spreading consistency.
Cut the crust off the bread and spread the mixture on the bread. Either cut in half for triangles or cut in four. Keep the sandwiches covered before serving as the bread has a tendency to dry out.