Feels Like Summer Chicken Salad Sandwiches
Yield
4 sandwichesPrep Time / Cook Time
/Activity Guide
Car Camping, PicnicIngredients
- 4 tablespoons butter or olive oil (or cooking spray)
- 1 pound chicken breast
- 2 ears corn on the cob
- 1 bell pepper, chopped
- 1/2 onion, chopped
- 3 stalks celery, chopped
- 1/2-1 cup mayo (Vegenaise or Just Mayo brands are not egg-based, so less perishable on hot days outdoors)
- Sturdy rolls
- Salt and pepper
Tools
- Campfire or grill
- Cutting board
- Foil
- Knife
- Large bowl
- Long tongs
Method
Note- You can easily make these ahead of time at home
- Slather shucked corn with butter or oil, salt, and pepper, and wrap it in foil. Grill corn until tender, and maybe a little brown in some sections.
- Meanwhile, grill chicken until tender, juicy, and cooked through. Season with salt and pepper while cooking.
- Set both items aside to cool. When cool enough to handle, chop corn kernels off the cob, and cut chicken into strips.
- In a big bowl, combine chopped fresh bell pepper, celery, corn, chicken, and onion with 1/2 cup of mayo to start. Stir to fully coat. Add more mayo if you prefer.
- Season with more salt and pepper if needed.
- Dig a small well out if each roll and fill with a heaping scoop of chicken salad. Top with any other sandwich fixins you like.