The Chinese receive credit for the first chicken salad sandwich. They paired chicken with spices, oils, and binding substances such as couscous, vegetables, or pasta to create a loose interpretation of the current incarnation. The sandwich appeared in the United States in 1963 when Liam Gray, the founder of Rhode Island's Town Meats, combined chicken with mayonnaise, grapes and tarragon.
Cooks make chicken salad sandwiches by chopping or grinding leftover or canned chicken in a food processor and combining it with ingredients like mayonnaise, eggs, onions, celery and pickles. Pepper and mustard are other ingredients. Most people serve the salad on bread, often accompanied by a tomato, lettuce or an avocado. Gourmet versions contain items such as pecans, grapes, cranberries, parsley and whipped cream.
To make a simple chicken salad, measure 2 cups of cooked chicken, 1/2 cup of celery, 1/3 cup of carrot and 1/3 cup of diced red onions. Combine those ingredients with 1/2 cup of mayonnaise and 2 tablespoons of yellow mustard. Add 1 teaspoon each of celery salt and granulated garlic and a pinch of paprika and ground pepper to taste. Mix until thoroughly combined. The recipe serves six.
Toast six bread rolls; sourdough has a compatible taste and texture. Scoop the chicken salad onto the rolls, and top with lettuce and tomato.