4 large boneless chicken breast
4 cups water
1 small unpeeled yellow onion
2 tsp garlic powder
2 tsp onion powder
1/2 tsp thyme
1/2 tsp ground fennel
1 tsp Himalayan salt and white pepper
1/2 medium red, yellow, green and orange bell pepper
1 small red onion finely chopped
1 celery stalk finely chopped
3 cloved fresh garlic finely chopped
1/3 cup dill relish or 1 dill pickle finely chopped
1/2 cup chopped pecans
1 1/2 cups Hellmann’s Mayo (or dressing of choice)
Loaf of your favorite bread (you will need 12 slices)
In a medium pot add water, chicken breast, yellow onion, garlic powder, onion powder, ground fennel, thyme, salt and pepper. Allow to come to a boil, reduce heat and simmer on medium low heat without a lid. Once chicken is fully cooked remove from pot and place on a cutting board to completely cool (do not overcook, chicken should be juicy and tender).
In a large mixing bowl add in chopped peppers, red onion, celery, dill relish, and chopped pecans. Combine ingredients well. Chop the cooled chicken breast into small pieces and add to the bowl, add mayo, garlic, salt and pepper to taste. If you need more mayo add more to your satisfaction.
Cut the edges off all the slices of bread. Spread the chicken salad and on one side of a slice and top with another slice. Cut into four’s any way you desire. Put a decorative toothpick in center of each slice. For open face sandwiches, spread on one slice of bread and slice into four’s, garnish with your choice of a garnish.
This chicken salad was always a favorite of my children growing up and it still is. You can add dried cranberries, raisins, or small green grapes to give it an additional flavor. Either way you serve it you can’t go wrong!
Yields 24 sandwiches