@Aubergine Here is the Zabar’s egg salad sandwich recipe from the NYT
Deli-style chicken salad but without celery, using Blue Plate mayo which is what’s going to be in stock for a while.
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Spicy chicken salad again (Whole Foods Asian chicken salad copycat) – red onion, scallion, sriracha, sesame oil, vinegar, s&p) with sous vide chicken thighs, Blue Plate mayo, and sour cream. So very good.
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That sounds delicious! I love chopped chicken salad sandwiches — they’re perfect for quick, satisfying lunches. I usually add a touch of Dijon mustard and a squeeze of lemon juice to brighten up the flavor. Sometimes I mix in a bit of Greek yogurt with mayo for a lighter, creamy texture. Fresh dill or parsley also adds a nice freshness 
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I was thinking of you when I made a chicken salad for my PIC’s lunches today: pulled rotisserie chicken, sherry vinegar, Heinz, Duke’s, spicy brown mustard, Worcestershire sauce, Tony Cacheres seasoning, smoked paprika, chopped celery stalks & leaves, chopped golden peperoncini and a splash of their brine 
No particular recipe — I generally wing it when I cook.
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That sounds dangerously good — the kind of chicken salad that makes you rethink every “light lunch” you’ve ever had. I’d say you winged it perfectly… quite literally!
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Betwen I’m imagining the other sandwiches looking on in jealousy while yours struts by with a crown and a sash. 
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