Paula’s Chicken Salad Sandwiches
By Paula DeenJUMP TO RECIPE
- 1/2 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 teaspoon Salt
- 3 1/2 cups chopped cooked chicken
- 1 cup diced celery
- 1/3 cup slivered almonds
- sandwich bread
- green leaf lettuce
- sliced tomato
In a medium bowl, stir together mayonnaise, lemon juice, and salt.
Stir in chicken, celery, and almonds until well combined. Cover and refrigerate for up to 3 days. Serve on bread with lettuce and tomato.