A quick whole wheat sandwich filled with creamy, lemony chicken salad and crisp celery. Ready-to-eat chicken keeps this bright lunch simple and satisfying.
$5.76
Per Serving
$2.88
Total
10 min
Prep
10 min
Cook
0 min
Difficulty
easy
Servings
Fully cooked, ready-to-eat chicken breast strips · 5 Ounce
PERDUE® SHORTCUTS® NAE Fully Cooked Original Carved Chicken Breast Strips (opens in a new tab)
63%
50%
Whole wheat sandwich bread · 4 Count
33%
12%
5%
2%
0%
0%
Mixing Bowl
Cutting Board
Chef’s knife
Measuring cups and spoons
Spoon
GraterCutting BoardChef’s knifeMeasuring cups and spoonsGraterChop the chicken strips into 1/2-inch pieces. Finely dice enough celery to measure 1/3 cup. Finely grate 1/2 teaspoon zest from the lemon, then squeeze 2 teaspoons lemon juice.
Keep the cooked chicken refrigerated until needed and follow the use-by date on its packaging.
Use clean utensils and a clean cutting board to avoid contaminating the ready-to-eat ingredients.
Mixing BowlMeasuring cups and spoonsSpoonIn the mixing bowl, stir together the mayonnaise, lemon zest, lemon juice, Dijon mustard, salt, and black pepper until smooth.
Mixing BowlSpoonAdd the chopped chicken and celery. Fold until evenly coated with the dressing.
Do not leave chicken salad at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F.
Cutting BoardChef’s knifeSpoonDivide the chicken salad evenly between 2 bread slices, spreading it to the edges. Top with the remaining bread slices, cut each sandwich in half, and serve immediately.
Assemble the sandwiches just before serving to keep the bread from becoming soft.
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