Recipe from Thirty Handmade Days
Yields: 14 mini chicken salad sandwiches or 7 large ones
Ingredients
• 2 lbs boneless skinless chicken breasts, fat trimmed
• ½ small yellow onion, diced (1/2 cup)
• 2 ribs of celery, diced (1/2 cup)
• 1 cup of mayonnaise (not needed until day of cooking)
• ¼ teaspoon salt (not needed until day of cooking)
• ¼ teaspoon pepper (not needed until day of cooking)
Materials
• 1 gallon-sized plastic freezer bag
To Freeze and Cook Later
1. Label your freezer bag with the name of the recipe, cooking instructions, and
“use-by” date.
2. To your freezer bag, add all ingredients except mayonnaise, salt, and pepper.
3. Remove as much air as possible, seal, and freeze for up to three months.
To Cook
1. Thaw freezer bag overnight in refrigerator or in the morning in water.
2. Add contents of freezer bag to crockpot and cook for 4 hours on “low” setting or
until chicken is cooked through and tender.
3. Shred chicken with a fork and cool to room temperature.
4. Add chicken to a bowl and mix with mayonnaise, salt, and pepper.
Spoon onto croissants and serve with fresh fruit.