Name: Poached Chicken Salad Sandwich Recipe
Prep time: 5
Cook time: 15
Yield: 4

Ingredients

2 (14.5oz)	Cans fire roasted diced tomatoes
1 Pkg	Aneto chicken broth
1 Tbsp	Tomato paste
½ Tsp	Chili powder
½ Tsp	Onion powder
1 Tsp	Cumin
15.5 Oz	Canned black beans, drained and rinsed
1 ½	Cups corn kernels
3 Cups	Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups	Cooked Matiz paella rice

4 cups Aneto Chicken Broth

1 (1oz) packet ranch dressing seasoning, 1 ½ teaspoons removed

2 chicken breasts

½ cup mayonnaise

1 tablespoon Dijon mustard

¼ cup celery, chopped

¼ cup red onion, peeled and chopped

1 tablespoon fresh dill, chopped

Salt and pepper to taste

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Instructions:

Place chicken broth and ranch seasoning packet (set the 1 ½ tsp. aside) in a large saucepan, whisk to combine.
Bring to a simmer over medium heat and, once simmering, add the chicken breasts. Reduce heat to medium-low, cover, and cook for 12-15 minutes, flipping the chicken halfway through, until cooked through.
Remove the chicken from the saucepan, set aside to cool at room temperature before transferring to the refrigerator to cool completely.
Meanwhile, place the remaining 1 ½ teaspoons of ranch seasoning, mayo, mustard, celery, onion, and dill in a medium bowl, whisk to combine.
Once the chicken has cooled completely, chop into small pieces, and place in the bowl. Stir to combine the chicken salad and season to taste with salt and pepper.
Assemble your sandwiches with your favorite bread, condiments, and toppings.

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About this recipe

Are you looking for an extraordinary chicken salad? Bored by bland store-bought products? Then you must give this homemade chicken salad a try! Our secret to infusing flavor? Aneto Chicken Broth! Yes! Poaching your chicken in broth is a sure-fire way to boost the overall taste and appeal of your chicken salad.

To keep the ingredient list to a minimum, we included other flavor boosters; ranch seasoning, Dijon mustard, fresh herbs, and veggies–just to name a few! Check it out!