Sandwich of the day: Chicken Salad

When I was a kid, I loved when we had baked chicken for dinner; it always meant I was getting a chicken salad sandwich for lunch the next day.

I looooove me some chicken salad. I have definitely been known to eat it straight out of the bowl, sans bread, especially when I was anti-sandwich for so long. (Even besides/before the whole gluten thing, I went a long time without eating them. They're weird. I can't explain this one. I was fine with them as a kid...I must have had some sort of traumatic sandwich experience that I've blocked out.)

But it is also damn good on some wheat bread. Things have changed, and it is completely out of my control. I want sandwiches. And I want them all the time. So tonight we're going back to school, so to speak, and doing it mom-style (with just a little twist).

Chicken Salad Sandwiches
(Makes several sandwiches, plus enough for leftovers)
2 boneless, skinless chicken breasts
3 medium celery stalks, trimmed and diced
1 green apple, cored and diced
About 1/4 a red onion, diced
About 3-4 tbsp light mayo
Dash of garam masala or curry powder
Splash of lemon juice
Wheat bread
Whole leaf Romaine lettuce

Cook chicken at 375 for 30 minutes. Chop into bite sized pieces and let cool. Mix in celery, apple, onion and mayo. Stir in lemon and curry, if using. If it seems dry, add a bit of mayo (I don't like a lot of mayo, so you may need more).

Make a sandwich. I just used a tiny spread of mayo and a big piece of romaine, but Hubby also toasted his bread and added tomato slices.