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Dill Pickle Chicken Salad Sandwich
Spring is in the air, and it’s the perfect time to freshen up your lunch routine with a delightful twist on a classic sandwich. Our Cooked on Propane Dill Pickle Chicken Salad Sandwich combines tender chicken and dill pickles, for a burst of tangy flavor and satisfying crunch. Our simple recipe makes for a great springtime dish. Enjoy it at picnics, brunches, or simply as a refreshing meal at home.
Dill Pickle Chicken Salad Sandwich
Equipment
- Propane Stove
Ingredients
- 2 boneless, skinless chicken breasts
- 1/2 cup diced dill pickles
- 1/4 cup diced red onion
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp dill
- 4 slices bread
- Salt and pepper to taste
- lettuce leaves for serving
- sliced tomatoes for serving
Instructions
- Preheat your propane oven to 375°F. Season the chicken breasts with salt and pepper, then place them on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until cooked through. Let cool, then dice into small pieces.
- In a mixing bowl, combine the diced chicken, diced pickles, diced red onion, mayonnaise, Dijon mustard, chopped dill, salt, and pepper. Stir until well combined.
- Toast the bread slices to your desired level of crispiness.
- To assemble the sandwiches, place a lettuce leaf on each slice of bread, followed by a generous scoop of the dill pickle chicken salad mixture. Top with sliced tomatoes and another slice of bread.
- Enjoy!
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