4 ½ cups cooked, diced chicken meat
3/4 cup chopped red onion
3/4 cup diced celery (1 to 2 stalks)
3/4 cup mayonnaise
2 tablespoons Dijon-style mustard
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon maple syrup
10 pretzel sandwich buns, or your favorite sandwich buns
10 leaves Boston lettuce
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To make the filling: Combine the first 8 ingredients in a large bowl, and mix until everything is evenly incorporated.
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Slice each pretzel bun in half horizontally.
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Place a leaf of lettuce on the cut side of the bottom half, then top with a generous scoop (1/3 to 1/2 cup is a good amount) of chicken salad.
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Top with the remaining bun half, cut-side-down.
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Enjoy as is, or with your favorite sandwich side.
Yield: 10 sandwiches.