Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Yield
6 servings (serving size: 2 sandwiches)

You can prepare the chicken salad up to a day ahead and refrigerate; assemble the sandwiches just before serving.

How to Make It

Step 1

Trim crusts from bread slices; cut slices into triangles.

Step 2

Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 5 minutes. Combine sugar and 1 1/2 teaspoons vinegar, stirring with a whisk until sugar dissolves. Add sugar mixture to pan, scraping pan to loosed browned bits. Remove from heat; cool to room temperature.

Step 3

Combine onion mixture, remaining 1 tablespoon vinegar, chicken, and remaining ingredients. Place about 2 tablespoons chicken mixture on each of 12 bread slices. Top with remaining bread slices.

Ratings & Reviews

NEglmm's Review

CAgirlinIA
May 18, 2014
Quick, easy, and very delicious! This recipe has been one of my favorites.

stellacorona's Review

stellacorona
December 03, 2013
one of my fave chicken salad recipes. very good. added celery. usually don't have pumpernickel bread on hand.

ellefaith24's Review

angelamd79
May 11, 2010
Love it!

CAgirlinIA's Review

ellefaith24
March 26, 2010
This is delicious and very much like a "Coronation Chicken" salad recipe I've been trying to duplicate for years (although there are many variations of that). I oven poached 3 boneless, skinless breasts and allowed them to cool in the cooking liquid (keeps them moist). After the onion mixture cooled I whisked in all the ingredients and then added the chicken. Because I may have had more chicken than called for, it was a bit on the dry side but I added a little plain yogurt. I will serve this tomorrow to lunch guests on CL's wonderful Rosemary-Walnut bread and a local restaurant's Tomato Bisque. It's a keeper!

angelamd79's Review

NEglmm
February 24, 2009
I made this for a baby shower and the guests really liked it. It was easy, and I would definitely make it again.