Mustard Kraut Chicken Salad Sandwiches
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
4 croissants or 8 slices sandwich bread
2 fully cooked boneless, skinless chicken breast halves, cooled and diced (about 2 ½ cups)
1 large celery stalk, minced
¼ sweet or yellow onion, minced
2 tbsp. dill pickle relish
2 tbsp. minced fresh dill leaves (or 2 tsp. dried dill leaves)
6 tbsp. mayonnaise
2 tsp. yellow mustard
½ cup Frank’s Mustard Kraut, drained
4 tsp. lemon juice
¼ tsp. salt, or to taste
¼ tsp. black pepper, or to taste
Instructions
- taste
- In a medium or large mixing bowl, add the chicken; followed by the celery, onion, dill pickle relish, dill, mayonnaise, yellow mustard, Frank’s Mustard Kraut, and lemon juice. Season with salt and pepper to taste. Mix well. Serve immediately or cover and place in the refrigerator until ready to use.
- This chicken salad is great served on croissants or bread for sandwiches. It is also delicious on its own with a side of veggies or chips!
