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In a large pot cover the chicken breasts with water. Bring to a gentle simmer and cook for 15 to 20 minutes, or until cooked through. Remove the chicken from the water and let cool. Cut into 1/2-inch pieces and set aside. In a large bowl combine the mayonnaise, mustard and chili powder. Stir in the chicken, red onion and blue cheese. Season with salt and pepper, to taste. Spread chicken salad over 4 slices of bread, top with desired toppings and cover with remaining slices of bread.
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King of blue cheeses — salads, dressings, steak, pear pairing
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King of blue cheeses — salads, dressings, steak, pear pairing
Authentic Greek feta — horiatiki salad, spanakopita, baked
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar