Chicken Salad Sandwich Recipe

I also hate celery. I shred the chicken add a little mayo and either halved grapes, dried cherries or cranberries. I also add chopped walnuts or almonds, but just leave those out.

This is how we set it up during summer get togethers: a bowl of finely cubed chicken, another of cut up celery, another with chopped onion, another with olives, another with green bell peppers, perhaps some shredded carrots, some cut up romaine or other lettuce leaves, a plate of sliced tomatoes,bowls of mayo and mustard with spoons in them, some pepper and salt grinders and other spices if you like (I also like capers on mine), various kinds of breads on a platter, and lots of little bowls for people to mix their own (the paper throw away kind). A big bowl of chips or pasta salad or fruit on the side and you have a buffet!

I went to a freind's house for lunch a long time ago and she served chicken salad sandwiches and they were so delicious and I asked her how she made them. Well, she just used a basic chicken salad recipe - nothing different added no grapes,curry or nuts, etc. but the secret was that she didn't just cube the chicken and mix the ingredients but she said she took a fork and mashed the chicken salad and in that way the mayo, salt and pepper, etc. got all through the chicken and really flavored it so much more. I have since done that but I still add some of the chunks of chicken at the end that I have set aside because I like the presentation better that way. So then you have the flavor enhanced chicken but still have the chunks as well. I sometimes use not only the fork to mash up the chicken but a knife as well.

A restaurant I worked in made the yummiest chicken salad sandwiches. I wish I could tell you the exact proportions, but I always have to mix it to taste. They used:

Mayo
peach or mango chutney (you can make your own quite easily with peach preserves or jam, vinegar and brown sugar)
chopped chicken
chopped onion
chopped celery
salt and pepper

They put it on a croissant with lettuce and cheese. It is the best!

You can always add just celery, mayo, salt & pepper, a dash of garlic & onion powder & leave it alone after that. If you want to fancify it, add more veggies to sandwiches themselves like perfectly ripe tomatoes sliced paper thin, ruffly lettuce, etc.

I used to work for a bakery that sold the best chix salad sandwich. Here is what is in it, and just use as much or little of each to specific tastes.

Cubed chicken
Mayo
cubbed granny smith apples
currants - ( I just use raisins)
Green onion (or regular if you don't want the green color)
Pepper

Delicious!!!!

Take a look at this recipe by Paula Deen.
http://www.foodnetwork.com/recipes/paula-deen/almond-chic...
I thought the lemon juice sounded crazy at first, but it really works. I would say if you leave out the almonds, just make sure there is something with "crunch" in there. Texture can make all the difference in a chicken salad. Since celery is not always a popular ingredient (can't stand it personally), I replace it with small chunks of pineapple.
Whatever recipe you use, I would suggest not using fat free mayo. To me, the added sugar overpowers the other flavors.
Best of luck.

The yummiest chicken salad I've ever tasted had grapes (halved) in it.

I hate, hate, HATE celery, so instead of using that, I use chopped cucumber. You still get the crunch without the overwhelming celery taste. My favorite chicken salad is super simple:

Poach a couple chicken breasts, cool then shred them, diced cucumber, salt, pepper to taste, and (here's my secret ingredient) *Japanese* mayonnaise (Kewpie brand) which you can find in most ethnic or asian grocery stores. Mix it all up together. YUM!