Chicken Salad Sandwich

1. 1
   boil · ~12 min

   Poach the chicken breasts.

   1.Fill a medium saucepan with 4 cups of water. Add black peppercorns and bay leaves; bring to a gentle simmer.

   2.Slip in chicken breasts and reduce heat to the lowest setting so the water barely trembles.

   3.Cover and poach until chicken is cooked through and reaches 165°F internally, 10 to 12 minutes.

   4.Transfer chicken to a plate and let cool completely.

   TIPKeep the water at a bare tremble — a rolling boil makes the chicken tough and dry.
2. 2
   prep · ~3 min

   Shred or chop the cooled chicken.

   1.Once the chicken is cool enough to handle, cut it into small bite-sized cubes.

   2.Alternatively, shred it with two forks for a more rustic texture.

   TIPChilling the chicken in the fridge for 15 minutes makes it firmer and easier to dice cleanly.
3. 3
   mix · ~2 min

   Make the creamy dressing and fold in the mix-ins.

   1.In a large mixing bowl, stir together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth.

   2.Add the chopped chicken, celery, red grapes, red onion, and fresh dill.

   3.Fold everything together gently until evenly coated.

   TIPFold gently — over-mixing breaks down the chicken and turns the salad pasty.
4. 4
   rest · ~15 min

   Chill the chicken salad briefly.

   1.Cover the bowl and refrigerate for at least 15 minutes to let the flavors meld.

   2.This can be made up to 24 hours ahead; the flavor actually improves overnight.

   TIPCold chicken salad contrasts beautifully against room-temperature toasted bread.
5. 5
   assemble · ~2 min

   Assemble the sandwiches.

   1.Lay out 4 slices of bread. Place a lettuce leaf on each, then spoon a generous mound of chicken salad on top.

   2.Top with the remaining bread slices. Press down gently.

   3.Slice each sandwich on the diagonal and serve immediately.

   TIPLightly toasting the bread adds crunch and prevents sogginess, especially if packing for lunch.

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