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Chicken Salad Sandwich

Chef Sherry Jefferson, White House Café, Yakima WA

Episode: White House Café

serves 8


  • 6 cups cooked chicken breasts
  • 3/4 cup diced celery including celery leaves
  • 3/4 cup drained crushed pineapple
  • 1/2 cup slivered almonds
  • 1 1/2 cup mayonnaise
  • 8 leaves of fresh green leaf lettuce
  • 16 slices of extra thick cut pilgrim bread from the Buhrmaster Baking Co.


Season chicken as desired and cook at 350°F for 40 minutes. Combine in medium mixing bowl: diced chicken breasts, celery, pineapple, almonds, and mayonnaise. Mix well. Chill for 1 hour. Serve on sandwich made with extra thick cut pilgrim bread or create a Chicken Salad on a bed of greens.