Chicken and Corn Salad Sandwich

• 1 pound boneless, skinless chicken breast
• 1/2 cup mayonnaise
• 2 teaspoons spicy brown mustard
• 1/2 teaspoon chili powder
• 1 cup cooked corn
• 1/4 cup chopped fresh Italian parsley
• Kosher or sea salt, to taste
• Fresh ground black pepper, to taste
• 8 slices of bread
• Arugula, alfalfa sprouts, sliced tomato, and pickles, for serving (optional)

1. In a large pot, cover the chicken breasts with water.
2. Bring to a gentle simmer and cook for 15 to 20 minutes, or until cooked through.
3. Remove the chicken from the water and let cool.
4. Cut into 1/2-inch pieces and set aside.
5. In a large bowl combine the mayonnaise, mustard and chili powder.
6. Stir in the chicken, corn and parsley.
7. Season with salt and pepper, to taste.
8. Gently spread a heaping dollop of the chicken salad onto four slices of bread.
9. Add desired toppings and top with remaining slices of bread.

chicken, mayonnaise, brown mustard, chili powder, corn, fresh italian parsley, kosher, fresh ground black pepper, bread, arugula

Taken from www.foodandwine.com/recipes/chicken-and-corn-salad-sandwich (may not work)