📖 Instructions

1. Prepare your chicken: If you're starting with raw chicken breasts, place them in a pot and cover with cold water. Add a pinch of salt and bring to a gentle boil. Reduce heat and simmer for 15-20 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F (74°C). Drain and let cool completely. Once cool, shred the chicken using two forks or your hands. If using rotisserie or canned chicken, simply shred or drain and flake.
2. Chop your veggies: Finely dice the celery and red onion. The key here is a fine dice; we want crunch and flavor, not big, overwhelming chunks. If you're not a fan of raw red onion, you can soak it in a little cold water for 10 minutes after dicing to mellow its flavor, then drain thoroughly.
3. Make the dressing: In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, a pinch of sugar, and a generous crack of black pepper. Whisk these ingredients together until the mixture is smooth and well combined. Don't be afraid to taste and adjust! Sometimes I add a tiny bit more Dijon if I'm feeling extra zesty.
4. Combine ingredients: Add the shredded chicken, diced celery, and diced red onion to the bowl with the dressing. Gently fold everything together with a spatula or spoon until all the chicken and vegetables are evenly coated. Be careful not to mash the chicken too much; we want nice distinct pieces.
5. Season and chill: Season the chicken salad with salt to taste. Remember, you can always add more, but you can't take it away! Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling time is super important as it allows the flavors to meld beautifully and ensures a refreshingly cool sandwich.
6. Assemble your sandwiches: When you're ready to serve, lightly toast your bread slices if desired – I find it adds a lovely texture. Spread a generous amount of the chilled chicken salad onto one slice of bread. Top with a fresh lettuce leaf (like butter lettuce or crisp romaine) for added crunch and freshness. Place the second slice of bread on top. Repeat for remaining sandwiches.
7. Serve immediately: Cut the sandwiches in half, either diagonally or straight across, depending on your preference. Pack them up carefully in your picnic basket or serve them straight away. Enjoy your perfectly refreshing summer picnic chicken salad sandwich!