[outofsalt]

Thank You, JT! I hope your summer is filled with fun and fruitful endeavors! (a food pun?!)

If anyone has an amazing chicken salad recipe, I have to make sandwiches for my daughters school dance in two weeks.

[Jamestown1630]

I have often made this in the form of fancy tea sandwiches, but you could make it as a regular sandwich too. The Lemon-Basil butter and the crunch of the almonds are what make it. (I think I got this from a flyer that came with fancy Pampered Chef tea bread molds):

Almond Chicken Salad Sandwiches with Lemon-Basil Butter

To make butter spread:

Combine ¾ Cup softened butter with 2 tsps. Lemon juice, a pinch of salt, and ½ cup fresh basil leaves finely chopped, or 2 T. dried basil.

To make filling:

Combine 1 C. finely chopped cooked chicken with ½ Cup mayonnaise, ½ cup slivered almonds, and salt and pepper to taste. (I shred the chicken in the food processor, to get a very smooth, consistent texture.)

To make sandwiches:

Carefully spread each slice of bread on one side with thin layer of butter spread. Then place filling on one bread slice, and top with second buttered slice.

If you take these to a party, they can be made the evening before, and stored in a container with a double layer of paper towels between each layer of sandwiches. The butter spread will help keep the bread from going soggy.

(If you DO want to make fancy bread: I usually use the Bridgford frozen bread dough, cutting dough in half and baking each half in a canapé bread mold sprayed with PAM. To slice the bread for sandwiches, it helps to partially freeze it. Slice thinly.)

[NorthstarMom]

I love the Sonoma Chicken salad -recipes is on the Whole Foods website. I live too far in the sticks to have ever visited one, but have heard plenty of jokes about them. Say what you will about the store, their salad recipe is amazing IMO.

[pugmama]

I like to make this one. I add curry powder to the recipe:

https://cooking.nytimes.com/recipes/12144-chicken-salad-sandwiches-with-mango-chutney

[pugmama]

Last summer, I slow roasted a lot of tomatoes from the garden. This was a popular recipe that I served to my garden club. I did add some cashews on one batch and did one without.

https://cooking.nytimes.com/recipes/6323-curried-chicken-salad-with-slow-roasted-tomatoes?action=click&module=Collection%20Page%20Recipe%20Card&region=Chicken%20Sandwiches&pgType=collection&rank=10

[pugmama]

This on e is also very nice:

http://www.mlive.com/food/index.ssf/2011/02/bobby_flays_greek_chicken_sala.html