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Chicken Salad Sandwiches – – mmmm

I am dating myself but this combination takes me back to the 60’s and early 70’s – – when life was more simple and not so complicated with food.

sandwich built final

 

Comfort food at its best on a weekend or even for an easy weekday dinner. Notice the grill marks on the bread? 

Accomplished by brushing with butter and grilling on a cast-iron grill pan.

Ingredients

  • 4 boneless, skinless chicken breasts (about 1 pound total)
  • 2 small yellow onion, halved and peeled
  • Kosher salt and freshly ground pepper
  • 1/4 cup chopped toasted walnuts
  • 2 tablespoons golden raisins
  • 2 tablespoons capers, chopped (optional)
  • 1 celery stalk (with leaves, preferred), finely chopped
  • 1/2 small red onion, finely chopped
  • 3 tablespoons mayonnaise (homemade is best, Hellman’s second best)
  • 1/4 cup nonfat plain Greek yogurt
  • 2 teaspoons chopped fresh tarragon leaves
  • Bread (potato bread the best) and lettuce leaves (soft leaves: Bibb, Boston lettuce, or Butter lettuce), for serving
  • Optional: Melt about 4 tablespoons unsalted butter in a pan on low heat. Using a pastry brush, brush the butter on both sides of the bread an toast in a skillet or a cast-iron grill pan, just to add crispness, and texture.

Procedures

  • In a large straight-sided skillet or Dutch oven, cover chicken and onion with water by 1/2 inch; season generously with salt (think sea water). Toss about 10 black peppercorns into the poaching liquid. Bring to a boil over high; cover, reduce heat to medium-low, and cook 5 minutes. Remove skillet from heat and let stand, covered, until chicken is cooked through (an instant-read thermometer should read 160 degrees), 12 to 14 minutes. Remove chicken from water and let cool completely.
  • Shred chicken with a fork, then in a bowl, place the shredded chicken, and mix with walnuts, raisins, celery, red onion, mayonnaise, yogurt, and tarragon
  • Toast buttered slices of bread on a grill pan or in a skillet to crisp, then spread a bit of mayonnaise on each slice.
  • Place a piece of lettuce on the bottom slice
  • Mound with a good dollop of chicken salad mixture
  • Top with “top slice” and serve

Optional: mix chopped, crispy bacon into  the salad mixture.. mmmmm

poaching chicken final

Chicken poaching with onions and peppercorns

mixed chicken salad final

 

All ingredients incorporated and ready to assemble into delicious sandwiches

 

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