Honey Dijon Chicken Salad

Put your chicken breasts in a big pot and cover with cold water — enough so they can swim, ha.

Cover the pot and bring to a rolling boil over medium heat, then let it bubble for 7 minutes or until the chicken is cooked through. (Don't overcook or your chicken becomes rubber, anak)

Take the chicken out and let it cool on a plate until you can handle it without burning your fingers.

Chop the cooled chicken and put it in a large bowl — use a fork to break it up into nice bite-sized pieces.

Add your celery, onion, and pecans to the chicken and mix everything together well.

In goes the mayonnaise, Dijon mustard, honey, seasoning salt, and pepper — stir until everything is coated and creamy.

Taste it, anak — add more salt, pepper, or honey as you like. Trust your tongue, not the recipe.

Open your white bread loaf, throw away the heels, and lay all the slices on your counter.

Scoop about 2-3 tablespoons of chicken salad onto each white bread slice and spread it to cover.

Open the wheat bread, toss those heels too, and top each sandwich with a wheat slice.

Cut each sandwich diagonally into triangles with a good serrated knife — makes them look fancy, no?

Arrange on a platter with the points up — looks like you know what you're doing.