Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 4 cups (950ml) water
  • 1 teaspoon (5g) salt
  • ½ teaspoon (2g) black peppercorns
  • 1 bay leaf
  • ½ cup (120g) mayonnaise (full-fat or light)
  • 2 tablespoons (30ml) Dijon mustard
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • ¼ teaspoon (1g) celery seed
  • ¼ cup (30g) finely chopped celery
  • ¼ cup (30g) finely chopped red onion
  • ¼ cup (30g) finely chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
  • 8 slices of your favorite bread (sourdough, whole wheat, or brioche recommended)
  • Lettuce leaves (optional)

Instructions:

  1. Place chicken breasts in a large saucepan. Add water, salt, peppercorns, and bay leaf. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
  2. Remove chicken from the pot and let it cool slightly. Shred the chicken with two forks or chop it into bite-sized pieces.
  3. In a large mixing bowl, whisk together mayonnaise, Dijon mustard, lemon juice, and celery seed.
  4. Add shredded chicken, celery, red onion, and parsley to the mixing bowl with the dressing. Gently stir to combine.
  5. Season the chicken salad with salt and pepper to taste. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Spread chicken salad evenly onto four slices of bread. Top with lettuce (if using) and the remaining bread slices.
  7. Cut the sandwiches in half (diagonally, for that extra touch of poshness) and serve immediately.