The Chicken Mother Salad Clucker Sandwich Recipe

Prepare chicken

If you don't have cooked chicken, poach 2 boneless skinless chicken breasts in gently simmering salted water for 12–15 minutes until cooked through (internal temp 165°F/74°C). Let rest 5 minutes, then shred or dice into bite-sized pieces. Measure 3 cups.

In a medium mixing bowl combine 1/2 cup mayonnaise, 2 tablespoons Greek yogurt, and 1 tablespoon Dijon mustard. Whisk until smooth.

Add 1/2 cup finely diced celery, 3 tablespoons minced red onion, 3 tablespoons chopped dill pickles (or relish), 2 tablespoons chopped parsley, and the shredded chicken to the dressing. Stir to coat evenly.

Season the mixture with 1 tablespoon fresh lemon juice, 1/2 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/4 teaspoon red pepper flakes (if using). Taste and adjust seasoning: add more salt, pepper or lemon for brightness.

Fold in 1/4 cup roughly chopped toasted pecans or walnuts and 1/2 cup diced apple gently so they remain distinct in the salad. These add-ins bring crunch and sweet-tart contrast; add them last to avoid sogginess.

Split the 4 brioche buns or ciabatta rolls and spread a thin layer of butter (about 1/2 tablespoon per side) on the cut faces.

Toast the buttered sides in a skillet over medium heat until golden and crisp, about 2 minutes per side, or place under a broiler for 1–2 minutes. Remove and keep warm.

Arrange 1/2 cup of baby arugula or lettuce on the bottom half of each bun (about 1/2 cup per sandwich), then place two tomato slices on top of the greens.

Divide the chicken salad evenly among the 4 sandwiches (about 3/4 cup per sandwich). Mound it onto the tomato and greens.

Close each sandwich with the top bun. Press gently, slice in half if desired, and serve immediately.