- 1 3 1/2- to 4-pound rotisserie chicken, meat finely chopped
- 1/2 cup mayonnaise
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 12 slices white sandwich bread
- In a large bowl, combine the chicken, mayonnaise, salt, and pepper. Cover and refrigerate for at least 30 minutes and up to 2 days.
- Place 6 of the bread slices on a work surface.
- Divide the chicken salad evenly among the slices and top with the remaining bread.
- Trim the crusts and cut into quarters.