Chicken Salad Sandwich with Tossed Greens

Step 1

In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until seared on the first side, about 3 to 4 minutes, then flip. Cover with a lid to allow chicken to cook through, about another 8 to 10 minutes, or until it reaches an internal temperature of 75°C / 165°F. Place in refrigerator to cool.

Step 2

In a medium bowl, whisk together lemon juice, Dijon mustard, garlic, salt and black pepper. Gradually whisk in olive oil until dressing is emulsified. Set aside.

Step 3

In a salad bowl, add lettuce, cucumber and carrots. Toss until evenly combined. Set aside.

Step 4

Chop cooled, cooked chicken into cubes. In a large bowl, combine chicken, mayonnaise, celery, parsley, lemon juice, onion powder, salt and black pepper.

Step 5

Assemble chicken sandwich filling on bread.

Step 6

Gradually toss dressing with salad until you reach desired consistency. Serve with sandwiches.