I am way too picky about my chicken salad sandwich. I can name only a handful of places that serve it up in a way that I find satisfying. Call me a simpleton, but I prefer mine without all the bells and whistles, in such a way that my flavor palatte is not overwhelmed by trying to decipher every one of the 30 ingredients added to make it “special.” I consider mine unique in it’s own way, with the right amount of texture and flavor that the whole family will enjoy. The recipe below will yield about 8-10 servings.

-2 lbs. chicken, either baked with salt, pepper, and garlic for 45 minutes at 375 degrees and chopped. Or if you are looking for a quick meal, try a pre-cooked rotisserie chicken, pulled apart.
-6 eggs, boiled and chopped
-2 stalks of celery, chopped
-2 green onions, chopped
-6 strips (1/4 lb.) bacon, chopped and fried on a pan. For a quicker alternative, crumble pre-cooked bacon.
-1/2 cup real mayonnaise
-2 tbsp. dill relish
-the juice of 1/2 a lemon
-1 tbsp. pepper (fresh ground is best if you have it.)
-1/8 tsp. cayenne pepper
-salt to taste

Simply mix all ingredients together in a large bowl, add salt at the end to taste (the chicken and bacon add salt to the recipe, so use sparingly.) Serve it up on toasted wheat bread, and ta da! See how fast it disappears!