Classic Chicken Salad Recipe.

Sharpen the knife using a knife sharpener, first on the rough side then the smooth side.

Cut celery in half, then into strips, and finally into fine pieces.

Roll the lemon to release juices, then cut it in half.

Cut the red onion in half, remove the outer layers, and dice it finely.

Cut the poached and chilled chicken into cubes, about 1/4 to 1/2 inch pieces.

Prepare the salad dressing by mixing 1/2 cup of mayonnaise, the juice of half a lemon, 1 teaspoon of salt, and 1 teaspoon of pepper in a bowl.

Add 1/4 cup of diced celery and 2 tablespoons of diced red onion to the dressing and mix well.

Gradually add the cubed chicken to the mixture and combine thoroughly, adjusting seasoning as needed.

Prepare celery boats by cutting celery into manageable lengths and trimming the bottom to sit flat.

Assemble sandwiches by cutting croissants, adding a base of spinach, and filling with about 1/4 pound of chicken salad.

Equipment Needed

Spice Level:

Dietary