Chicken Salad Sandwich

Makes 4 cups of chicken salad or 6 sandwiches

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For the chicken salad:

1 whole chicken, approximately

3   pounds

Diamond Crystal kosher salt

4 scallions, finely chopped

3 stalks celery, finely    chopped

1 cup mayonnaise

Freshly ground black pepper

For the sandwich:

Schmaltz

12 slices challah

Gribenes

Cucumber pickles

Pickled cherry peppers

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1. Make the chicken salad: Place the chicken in a large pot of salted water and bring to a boil; reduce the heat and cook at a steady simmer until cooked through, about 1 hour. Remove the chicken from the pot and let cool completely. Remove the skin (discard it or reserve it for another use) and pull the meat off the bones. Coarsely shred the meat.

2. Place the shredded chicken in a large bowl and add the scallions, celery, and mayonnaise. Mix the ingredients together with your hands until they're thoroughly combined. Season with salt and pepper to taste; stir to combine.

3. To assemble one sandwich, spread some of the schmaltz onto a single side of 2 slices of challah, and place the slices schmaltz-side down onto a dry skillet over medium-high heat. Once the bread slices are lightly toasted around the edges, transfer them to a plate, schmaltz-side up. To one of the slices add a generous scoop of the chicken salad and top it with some gribenes, pickles, and cherry peppers. Place the second slice on top and press down gently.

Per sandwich: 551 calories, 44 grams protein, 31 grams carbohydrates, 6 grams sugar, 28 grams fat, 191 milligrams cholesterol, 1,405 milligrams sodium, 2 grams dietary fiber.