Chicken And Corn Salad Sandwich Recipe

Cooking Directions

• STEP 1.In a large bowl, combine cooked chicken, corn kernels, diced bell peppers, and chopped celery.
• STEP 2.In a separate small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
• STEP 3.Pour the dressing over the chicken and corn mixture and toss until well coated.
• STEP 4.Spread the chicken and corn salad onto slices of bread or rolls.
• STEP 5.Top with lettuce leaves and another slice of bread or roll to complete the sandwich.
• STEP 6.Serve immediately or refrigerate until ready to serve.
• STEP 7.To store, wrap the sandwiches tightly in plastic wrap and refrigerate for up to 2 days.

Cooking Tips

• You can use leftover cooked chicken or rotisserie chicken for this recipe.
• For added crunch, you can also add some chopped cucumber or shredded carrots to the salad.
• Feel free to customize the dressing by adding herbs like dill or parsley for extra flavor.

Storage and Serving

• This chicken and corn salad sandwich is best served fresh.
• If making ahead, store the salad and bread separately and assemble the sandwich just before serving.
• You can also serve the salad on a bed of lettuce or as a filling for wraps or pita pockets.