Classic Chicken Salad Sandwiches

Let’s make it

1. Check the cooked chicken for any bones or skin, then cut it into small, even pieces.
2. Stir the mayonnaise, Dijon, lemon juice, salt, and pepper together in a large bowl.
3. Fold in the chicken, celery, and red onion until coated. Taste and adjust the seasoning.
4. Toast the bread lightly if desired. Pat the lettuce dry so it does not make the bread soggy.
5. Place one lettuce leaf on each of four bread slices. Divide the chicken salad evenly over the lettuce.
6. Top with the remaining bread, slice in half, and serve immediately.

Storing & reheating

Refrigerate the filling promptly and use within 3 days, accounting for how long the cooked chicken has already been stored. Assemble sandwiches close to serving.