Instructions
Step 1: In a large mixing bowl, combine the shredded chicken, chopped hard-boiled eggs, diced celery, and diced red onion.
Step 2: In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, sweet pickle relish, lemon juice, salt, black pepper, and garlic powder.
Step 3: Pour the dressing over the chicken mixture and stir until everything is evenly coated.
Step 4: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to blend.
Step 5: Toast the bread lightly if desired.
Step 6: Place lettuce leaves and tomato slices on four slices of bread, if using.
Step 7: Divide the chicken salad evenly among the sandwiches.
Step 8: Top with the remaining bread slices and gently press together.
Step 9: Slice the sandwiches in half and serve immediately.
Storage and Reheating Tips
Store the chicken salad in an airtight container in the refrigerator for up to 4 days.
Keep the chicken salad separate from the bread until ready to serve to prevent soggy sandwiches.
Do not freeze the prepared chicken salad, as the mayonnaise-based dressing may separate after thawing.
For meal prep, prepare the filling ahead of time and assemble fresh sandwiches as needed.
Always keep chicken salad refrigerated and discard if left at room temperature for more than 2 hours.
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