2 cups cooked chicken breasts
⅓ cup celery, finely chopped
1 hard boiled egg, minced
¼ teaspoon salt
½ teaspoon sugar
¼ teaspoon freshly ground pepper
⅓ cup sweet pickle relish
⅔-1 cup mayonnaise, depending on how you like the texture
8 slices Texas toast thick bread (or thick cut sandwich bread)
Boil chicken until completely cooked. Remove from water and cool.
After the chicken is cooled, cut into small pieces.
Place chicken in a mixing bowl with all other ingredients and mix well. Butter one side of sandwich bread and grill. Place salad between grilled bread slices. Chicken salad will be kept in an airtight container in the refrigerator for 1 week.
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