{Chicken Salad Sandwich}

I am over winter and wish summertime would hurry up. Today’s high in DC is 70 and I am over the moon happy about it!!

With summertime on my mind, I decided to whip up a summer classic: the chicken salad sandwich. Every summer, my grandma makes the best macaroni salad and one day, if you’re lucky, I’ll share the recipe with my lovely readers! As for chicken salad, most of my experiences were from restaurants. However, I found this recipe from {Trader Joe’s} and decided to give it a whirl.

Ingredients

2 Trader Joe’s Marinated Rosemary Chicken Leg & Thighs

1/4 cup Celery Hearts, diced

2 tablespoons Green Onion, diced

3 tablespoons Organic Mayonnaise

1/2 teaspoon Dijon Mustard

Directions

Cook chicken according to instructions on package.

Chop green onions and celery.

Combine all ingredients except chicken in a small bowl.

Note: I added a little more Dijon mustard than the recipe suggested.

Once the chicken is thoroughly cooked, let cool to room temperature. Then, chop into bite size pieces and toss into the small bowl.

Mix together.

Serve on your favorite bread, I used Trader Joe’s Tuscan Pane.

In the true spirit of summer, I served my sandwich with a glass of Trader Joe’s Sparkling Limeade.

I think next time, I would add chopped tomatoes into the mix.

Slightly embarrassing confession: This recipe was actually a bit challenging for me in that I have a completely silly fear of uncooked chicken. Even the word “salmonella” gives me the heebie-jeebies. I have been known to purchase pre-cooked chicken to avoid it altogether. However, it’s a new year and I have to do one thing each day that scares me. This day was cooking chicken. I put the chicken in the oven and then thoroughly washed my hands. Thanks to my new BFF the meat thermometer, my chicken came out fully cooked. (Before, I would literally shred the chicken searching for the smallest hint of pink.) Does anyone else have this anxiety? I hope I’m not the only one!