A delicious chicken salad sandwich made with shredded rotisserie chicken, blended celery and onion, and seasoned with mayonnaise and Dijon. Served on toasted milk bread with crispy chicken skin, lettuce, and pickles.
1: Tear up 1 rotisserie chicken (mostly white meat) and bake the skin in a single layer at 350°F for about 30-45 minutes until crispy.
2: Blend 2 celery and 1/4 white onion, then in small batches blend up the chicken too.
3: Mix everything together with 1/3-1/2 cup mayo, 2 tbsp Dijon, 1/2 tsp seasoning salt, 1/4 tsp celery salt, 1/2 tsp white wine vinegar, and a lot of chives.
4: Toast milk bread on a pan with butter, topping with cheese to melt a bit.
5: Top the bread with chicken salad, crispy skin, lettuce, and pickles.
