Tender poached chicken, crisp celery, and a creamy, tangy dressing come together in this timeless sandwich. A classic American lunch staple that's perfect for picnics, work lunches, or a quick and satisfying meal.
Prep15 min
Cook20 min
Servings4
Serving size: 1 serving
488cal
32gprotein
30gcarbs
26g
Ingredients
1 lb boneless skinless chicken breast (About 2 medium breasts)
0.5 cup mayonnaise (Use a high-quality, full-fat mayonnaise for the best flavor and texture)
2 stalk celery stalks (Finely chopped for a pleasant crunch)
0.25 cup red onion (Finely chopped)
1 tbsp dijon mustard
1 tbsp lemon juice (Freshly squeezed is best)
2 tbsp fresh dill (Freshly chopped. Can substitute with fresh parsley.)
Crispy, golden potato chips fried to perfection and seasoned with a sprinkle of salt and chili. A classic homemade snack that's way better than store-bought and surprisingly easy to make.
Create exceptionally crisp, tangy, and flavorful homemade dill pickles with this classic canning recipe. Packed with fresh dill and garlic, these pickles are a superior alternative to store-bought versions and the perfect crunchy addition to sandwiches, burgers, or as a standalone snack.
About Chicken Salad Sandwich, Potato Chips and Dill Pickles
Creamy chicken salad sandwich with crispy chips and a tangy pickle – perfect for a quick, satisfying lunch!
This southern dish is perfect for lunch. With 724.86 calories and 35.65g of protein per serving, it's a nutritious choice for your meal plan.
fat
black pepper
(Freshly ground)
8 slice bread slices (Sourdough, whole wheat, or brioche work well)
4 leaf lettuce leaves (Butter lettuce, romaine, or iceberg)
Instructions
1
Poach the Chicken
Place the chicken breasts in a single layer in a saucepan or pot.
Add cold water to cover the chicken by about 1 inch. For extra flavor, you can add a bay leaf, a few peppercorns, and a pinch of salt to the water.
Bring the water to a gentle simmer over medium heat. Do not let it come to a rolling boil.
Once simmering, reduce the heat to low, cover the pot, and cook for 15-20 minutes.
Check for doneness by ensuring the internal temperature reaches 165°F (74°C) and the juices run clear. Remove chicken from the pot and let it cool completely on a cutting board for about 15-20 minutes.
2
Shred or Dice the Chicken
Once the chicken has cooled, use two forks to pull the meat apart into shreds.
Alternatively, you can chop the chicken into small, 1/2-inch cubes for a different texture.
3
Mix the Chicken Salad
In a large bowl, combine the shredded or cubed chicken, mayonnaise, finely chopped celery, finely chopped red onion, Dijon mustard, fresh lemon juice, and chopped fresh dill.
Stir gently with a spatula until all ingredients are evenly coated in the dressing.
Season with salt and freshly ground black pepper. Mix again, then taste and adjust the seasonings as needed.
4
Chill and Meld Flavors
Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This step is crucial as it allows the flavors to meld together for a more delicious salad.
5
Assemble the Sandwiches
Lightly toast the bread slices, if desired. This helps prevent the sandwich from becoming soggy.
Place a crisp lettuce leaf on four of the bread slices.
Spoon a generous amount of the chilled chicken salad onto the lettuce.
Top with the remaining four slices of bread. Slice the sandwiches in half diagonally and serve immediately.
4
Serving size: 1 serving
214cal
3gprotein
22gcarbs
13gfat
Ingredients
500 g Potato (Use starchy potatoes like Russet or Idaho for best results)
2 cup Vegetable Oil (For deep frying)
1 tsp Salt (Or to taste)
0.5 tsp Red Chili Powder (Adjust to your spice preference)
0.5 tsp Chaat Masala (Optional, for a tangy flavor)
4 cup Ice Water (For soaking the potato slices)
Instructions
1
Prepare the Potatoes
Wash, peel, and thinly slice the potatoes to about 1.5mm (1/16-inch) thickness. A mandoline slicer is highly recommended for uniform slices which ensures even cooking.
2
Wash and Soak the Slices
Immediately place the slices into a large bowl of cold water to prevent browning. Rinse them 2-3 times, changing the water each time, until the water runs clear. This removes excess starch.
Finally, soak the slices in a fresh bowl of ice water for at least 30 minutes. This step is key to making the chips extra crispy.
3
Dry the Potato Slices
Drain the soaked slices thoroughly. Spread them in a single layer on clean kitchen towels or paper towels.
Pat them completely dry. This step is crucial for crispy chips and to prevent hot oil from splattering.
4
Fry the Chips
Heat oil in a deep kadai or pan over medium-high heat to about 175°C (350°F). To test, drop a slice in; it should sizzle and rise to the surface.
Working in small batches, carefully add the dried potato slices to the oil. Do not overcrowd the pan.
Fry for 3-5 minutes, stirring gently, until they are light golden brown and crisp.
5
Drain and Season
Using a slotted spoon, remove the chips from the oil and let them drain on a wire rack or a plate lined with paper towels to remove excess oil.
While the chips are still hot, transfer them to a large bowl. Immediately sprinkle with salt, red chili powder, and chaat masala (if using).
Toss gently to coat evenly.
6
Cool and Serve
Let the chips cool for a few minutes; they will become even crispier as they cool.
Serve immediately for the best texture and flavor.
4 cup water (Use filtered or distilled water for best results)
4 cup white vinegar (Must be 5% acidity for safe canning)
0.5 cup pickling salt (Do not use iodized table salt)
8 large sprigs fresh dill (With flower heads if possible for extra flavor)
12 cloves garlic (Peeled and lightly smashed)
4 tsp black peppercorns
4 tsp mustard seeds (Yellow or brown)
2 tsp red pepper flakes (Optional, for a little heat)
Instructions
1
Sterilize Jars and Lids (15 minutes)
Wash 4 quart-sized canning jars, lids, and rings in hot, soapy water and rinse well.
Place the jars on a rack in a large water bath canner or stockpot. Cover with water by at least 1 inch and bring to a simmer (180°F/82°C). Keep jars hot until ready to use to prevent cracking.
Place lids and rings in a small saucepan of hot water; do not boil. Keep them warm.
2
Prepare the Cucumbers (15 minutes)
Thoroughly wash cucumbers under cold running water, gently scrubbing away any spines or dirt.
Trim 1/16th of an inch from the blossom end of each cucumber. This end contains an enzyme that can cause mushy pickles.
For extra crispness, submerge the trimmed cucumbers in an ice water bath for 30 minutes while you prepare other ingredients.
Cut cucumbers into spears, slices, or leave whole as desired.
3
Pack the Jars (10 minutes)
Carefully remove one hot jar at a time from the canner, pouring the water back into the pot.
In the bottom of each jar, place 2 sprigs of fresh dill, 3 smashed garlic cloves, 1 tsp black peppercorns, 1 tsp mustard seeds, and 1/2 tsp red pepper flakes (if using).
Tightly pack the prepared cucumbers into the jars, leaving a 1/2-inch headspace at the top.
4
Make the Pickling Brine (5 minutes)
In a large non-reactive saucepan (stainless steel or enamel), combine the 4 cups of water, 4 cups of white vinegar, and 1/2 cup of pickling salt.
Bring the mixture to a rolling boil over medium-high heat, stirring until the salt has completely dissolved.
5
Fill and Seal the Jars (5 minutes)
Carefully ladle the hot brine into each packed jar, covering the cucumbers completely while maintaining the 1/2-inch headspace.
Remove air bubbles by sliding a bubble remover tool or a thin wooden skewer around the inside of the jar.
Wipe the jar rims with a clean, damp cloth to ensure a proper seal. Center the lid on the jar and screw on the ring until it is 'fingertip-tight'—just snug, not forced.
6
Process in Water Bath (20 minutes)
Using a jar lifter, carefully place the sealed jars back into the canner. Ensure the water level is at least 1-2 inches above the tops of the jars, adding more boiling water if necessary.
Cover the canner and bring the water to a full rolling boil.
Once boiling, start a timer and process the jars for 10 minutes (for altitudes up to 1,000 ft).
After 10 minutes, turn off the heat, remove the lid, and let the jars stand in the hot water for 5 more minutes to acclimate.
7
Cool, Check Seal, and Store
Remove the jars from the canner and place them upright on a towel-lined countertop, leaving space between them to cool.
Let the jars cool undisturbed for 12-24 hours. Do not tighten the rings. You should hear 'pinging' sounds as the lids seal.
After 24 hours, check the seals. Press the center of each lid; if it does not flex up or down, the jar is sealed. Remove the rings, wipe the jars, label, and date them.
Store sealed jars in a cool, dark place for at least 2 weeks to allow flavors to develop. They are best after 4-6 weeks and will keep for up to 18 months.
