Thursday, February 02, 2012

Chicken salad sandwiches

I had a craving for chicken salad sandwiches. Even though I've never actually had any chicken salad sandwich ever before. Yeah, weird, I know. But oh well, I set about to making some  and had it for lunch two work days in a row. :)

 Chicken salad sandwiches

It's a really easy dish to pull together - just a few ingredients and it doesn't require a long prep time either. I found a recipe that seem lighter than the regular mayo-laden dish - it uses plain yogurt as a binding instead and a small quantity of mayo. I was lazy to poach some chicken breasts as I didn't thaw the meat the night before, so I stopped by the super mart after work and grabbed a roast chicken (and some fresh bread and lettuce at the same time).

I loved the chicken salad sandwiches! It made for a really tasty lunch - one gripe was that I added a little too much almonds then necessary so I've reduced the almond quantity in the recipe below.

Chicken salad sandwiches (adapted from here)
(serves 5-6)
4 cups shredded roasted chicken (about slightly more than half a small chicken)
1/4 cup cranberries
1/4 cup raisins (I ran out of cranberries, but you could always use 1/2 cup cranberries)
1/3 cup almonds, toasted and chopped in big chunks (or walnuts)
1/2 cup plain yogurt
1/4 heaping cup mayo
3 tsp mustard
salt and pepper to taste (if necessary)
your favourite bread (sandwich loaves, ciabatta, focaccia, the list is endless - I used a Batard loaf here)

Combine first four ingredients in a big bowl. Combine the yogurt, mayo, vinegar, mustard, salt and pepper in a separate bowl and stir to mix. Add to the chicken, toss to coat evenly. 
Toast the bread, add some lettuce leaves and the chicken salad. Proceed to stuff your face with the sandwich you just made.

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