I need a recipe fo chicken salad sanwiches, fast! please help. large amount?

Chopped cooked Chicken, mayo, mustard(whatever kind you like), worchershire, chopped onion, chopped celery, chopped cashews, salt & pepper. Add as much as you like of the wet ingredients, it's really to taste. some like it dry & some like it wet! Mix all together!

Chicken salad is easy. I use boneless, skinless breast with my recipe, but you don't have time to learn this one, so take your canned chicken, (don't go cheap with your ingredients) in a large mixing bowl put in the desired amount of chicken. You should get about five sandwiches per large can of chicken. Chop up some kosher dill pickles as fine as possible, even in a food processor, but not too small or you'll make paste. My key ingredient is chopped garlic. you can buy this already chopped perfectly in the fresh vegitable section of your grocery store in jars. This gives the salad a great & different flavor than onions, & some people don't like onions. Next you'll need your favorite mayonaise, not Miracle whip, remember you are making this for a lot of different people, and again not everyone likes Miracal whip. Now, mix all these ingredients together. Don't add to much mayo at first, you can always add, but can't take away. Finally add garlic salt & pepper to taste. The garlic salt will welp kick off the chopped garlic. There is no real perfect "recipe" for something like this, just keep a spoon handy and keep tasting, you'll eventually get just what you want. But remember if you are making this tonight, it shouldn't take more than 30 minutes or so to make enough salad for 30-40 people (about 8 large cans) Remember not to over spice. What taste good tonight will taste great tomorrow, but if you over spice tonight to make it strong, it will be too strong tomorrow. If you do overspice with the garlic salt you can add more mayo to dilute. This is a great recipe that over time I have almost perfected. Just keep adding your ingredients until you are satisfied, it's easy, & you'll do just fine with this, and with this recipe it will be different, from the normal chicken salad, and you will get compliments, I promise. Oh, trim the crust from the bread. Take about 6 or 7 slices at a time and trim it off with a serated knife, this is just a nice touch,and it is the only way you'll get 5 sandwiches per large can of chicken. Finish them by cutting them diagonally or even into quarters. Good luck.

www.allrecipes.com They have all kinds of recipes there that may help.

fooddownunder.com this is the best site...even for portioning...trust me, we own a restaurant..this site never fails to impress me.

IF YOU USE CHICKEN BREAST, CUT UP IN CUBES, SLICE IN SMALL PIECES A STALK OF CELERY, A1/2 AN ONION,WHITE PEPPER, SALT,MAYO,A DOLLAP OF MUSTARD, AND A TOUCH OF HOT SAUCE, NAMASTE

Chicken Salad From Food Network Kitchens 4 cups diced poached chicken, recipe follows 1 stalk celery, cut into 1/4-inch dice 4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice 1 1/2 teaspoons finely chopped fresh tarragon or fresh dill 2 tablespoons finely chopped parsley 1 cup prepared or homemade mayonnaise 2 teaspoons strained freshly squeezed lemon juice 1 teaspoon Dijon mustard 2 teaspoons kosher salt Freshly ground black pepper In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside. In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve. Cook's Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce. POACHED CHICKEN FOR SALADS 10 sprigs parsley 2 sprigs fresh thyme 1 small onion, halved 1 small carrot, halved 1 stalk celery, halved 3 pounds chicken breasts halves, on the bone and fat trimmed 5 to 6 cups chicken broth, homemade or low-sodium canned Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes. Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin. Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 cups cubed chicken or 4 to 6 servings if u go to foodnetwork.com they have tons of recipes for it

get lots of chickens pregnant

I like to use the baked chickens for the grocery store. The kind in the deli section. Lemon Pepper. Just dice it up, and add whatever ingredients you choose.

Onion,celery,chopped and diced,mayo or miracle whip,chicken,salt,pepper,you need to figure proportions though cause you didn't say how many.Also add all dry ingredients first then add mayo until it is moist but not drowning in it.