Southern Chicken Salad Sandwiches

• Gluten free

• Meat

  • 3 cups Chicken breast chunks, cooked

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1/4 cup Mayonnaise
  • 3 tsp Mustard, coarse ground

Found on recipeforperfection.com

Description

Directions

• Place the eggs in a pot and fill with water to cover the eggs. Bring to a boil, uncovered. Cover and remove from heat, then let sit for 18 minutes. Drain and chill.
• Peel the eggs and remove the cooked yolks to a plate. Set the whites aside.
• Mash the cooked yolks with the mayo and mustard until a smooth, thick paste is formed.
• In a large mixing bowl, stir the cooked chicken breast chunks and the yolk/mayo/mustard paste together until chicken is well coated. It should stick together lightly in clumps; if its too dry, add a bit more mayo until its moist but not too wet.
• Roughly chop the cooked egg whites and stir into the chicken mixture. Scoop chicken salad on sandwich bread or rolls to serve. Cover airtight and refrigerate to store.