Chicken Salad Club Sandwich

Ingredients:

Club sandwich

• 4 cups diced cooked chicken, see recipe below
• 1 celery stalk, diced into 0.5 cm cubes
• 4 thinly sliced ​​green onions or 1/4 cup sweet onion, diced into 1/4-inch pieces
• 1.5 tsp finely chopped fresh tarragon or dill
• 2 tbsp finely chopped parsley
• 1 cup ready-made or homemade mayonnaise
• 2 teaspoons lemon juice
• 1 teaspoon Dijon mustard
• 2 teaspoons coarse salt
• Freshly ground black pepper
• 4 slices whole grain bread, halved

Boiled chicken for salad:

• 1.3 kg bone-in chicken breast halves (fat removed)
• 10 sprigs of parsley
• 2 sprigs of fresh thyme
• 1 small onion, halved
• 1 small carrot, halved
• 1 celery stalk, halved
• 5-6 cups homemade or canned unsalted chicken broth

Preparation:

1. In a bowl, combine chicken, celery, onion and herbs.
   
   In a small bowl, combine mayonnaise, lemon juice, mustard, salt, and pepper to taste. Add the chicken and mix gently. Refrigerate until ready to serve.
   
   Culinary advice: Serve on lettuce leaves with tomato halves, avocado halves, or make a club sandwich with homemade bread, crispy smoked bacon, ripe tomatoes and lettuce.
2. Place the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Pour in the broth and bring to a boil. Reduce the heat to very low and cover the pan with a lid. Simmer the chicken for 20 minutes, or until firm to the touch. Remove the pan from the heat, uncover, and let the chicken cool in the broth for 30 minutes.
   
   Transfer the chicken to a cutting board. Reserve the broth. Remove bones and skin and cut the chicken into 2.5 cm cubes. Yield: 4 cups diced chicken or 4-6 servings.
   
   Strain the broth and store, covered, in the refrigerator for up to 3 days or freeze for later use. Trim off any fat from the surface before using.