The important part is technique. Keep everything very cold. Grind the chicken, then process it with the salt until it becomes noticeably sticky. Add the dry milk, seasonings, egg white, and ice water gradually and continue mixing until you have a smooth, tacky sausage paste.
For the Protein Pantry theme, I especially like this because you could demonstrate the difference between ground meat and an actual sausage emulsion. Visually, slicing the finished loaf and revealing the pistachios, peppercorns, and inclusions should also play very nicely on stream.
And there’s a potentially fun historical tangent here: mortadella is much older than modern American “bologna,” but bologna is essentially one of mortadella’s descendants stripped down and industrialized. A chicken version lets us follow that lineage from Roman/medieval Bologna → mortadella → bologna/luncheon meats → modern high-protein prepared meats.