Chicken Salad Sandwich

Chicken Salad Sandwich Recipe

3 boneless skinless chicken breasts

6 slices lemon (optional)

6 sprigs dill (optional)

1 green apple, chopped

1/2 red onion, finely chopped

2 celery stalks, finely chopped

2/3 c. mayonnaise

1/4 c. Dijon mustard

2 tbsp. red wine vinegar

kosher salt

Freshly ground black pepper

1 tbsp. chopped dill, for garnish

Baguette, for serving

Poach chicken: In a large pot, arrange the chicken breasts in a single layer. If using, place lemon slices and dill sprigs on chicken. Pour water over the chicken breasts, covering by at least an inch. Bring water to a boil, then reduce to simmer and cook for 10 minutes or until the center of the chicken reaches 165° with an instant-read thermometer. If you don’t have a thermometer, check that the thickest part of the chicken is opaque.
Slice chicken into bite-sized pieces.In a large bowl, combine chicken, apple, onion and celery.
In a medium bowl, combine mayonnaise, mustard and vinegar and season with salt and pepper. Whisk until combined.
Pour dressing over chicken mixture and toss.
Garnish with dill and serve on a baguette with lettuce.