Chicken and Corn Salad Sandwich
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1 pound boneless, skinless chicken breast
1/2 cup mayonnaise
2 teaspoons spicy brown mustard
1/2 teaspoon chili powder
1 cup cooked corn
1/4 cup chopped fresh Italian parsley
Kosher or sea salt, to taste
Fresh ground black pepper, to taste
8 slices of bread
Arugula, alfalfa sprouts, sliced tomato, and pickles, for serving (optional)
Instructions
In a large pot, cover the chicken breasts with water. Bring to a gentle simmer and cook for 15 to 20 minutes, or until cooked through. Remove the chicken from the water and let cool. Cut into 1/2-inch pieces and set aside.
In a large bowl combine the mayonnaise, mustard and chili powder. Stir in the chicken, corn and parsley. Season with salt and pepper, to taste.
Gently spread a heaping dollop of the chicken salad onto four slices of bread. Add desired toppings and top with remaining slices of bread.
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