Sheryl and I developed this recipe over the years and finally wrote it down. Enjoy!
Chicken Salad Sandwiches
makes enough for 3 sandwiches
1 Chicken Breast boneless and skinless (med in size)
(baked at 325deg. covered for 1 hour)
1 cup mayo – not Miracle Whip
1/2 tsp lemon juice
1 tsp sugar
1/2 tsp dry mustard
1/2 tsp Singapore seasoning (Penzeys kind of Curry) or any Curry
1/2 tsp. dried tarragon or 1 tsp. fresh
Salt and Pepper to taste
Combine all the above ingred.( except chicken )
1/3 cup finely chopped onions
1/3 cup small diced celery
Mix onion and celery in to mayo mixture
1/2 cup toasted slivered Almonds
After chicken is cooked and cooled cut into small diced chunks and combine with mayo mixture. Add toasted almonds and mix completely.
Let stand in fridge for at least 2 hours but overnight is better to blend all the flavors together.