Monday, November 11, 2013

Chicken Salad Sandwich

Today is the day I go back to basics. A lot of time it's hard to find really good classic meals. While it seems that everywhere we turn there are new restaurant fads and "in" ingredients, sometimes it's nice to go back to simple old fashioned dishes. But simple does not have to mean tasteless. This chicken salad sandwich packs flavor from just a few different ingredients, and by slowly poaching the chicken, the meat stays moist and soaks up all of the flavor.

Chicken Salad Sandwich

  • 1 1/2 lbs. skinless, boneless chicken breasts
  • 1/4 cup, plus 2 tbsp. plain Greek yogurt
  • 2 tsp. Dijon mustard
  • salt and pepper to taste
  • 1/3 cup minced red onion
  • 2 medium celery ribs, chopped
  • 1/2 red apple, chopped
  • 1 1/2 tbsp. minced flat leaf parsley
  • 2 tbsp. chopped pecans
  • 2 cups lettuce of your choice
  • 1 large tomato, sliced
  • 4 kaiser rolls, split in half
In a large sauce pan or pot cover the chicken breasts with water. Bring to a boil and then lower to simmer. Cook over low heat until chicken is white throughout ,about 18 minutes. Transfer the chicken to a plate and let stand until cool enough to handle, about 15 minutes. Cut the chicken into 1/2-inch dice.

In a large bowl, mix 1/4 cup Greek yogurt with the mustard, salt, and pepper. Fold in the onion, celery, apple, parsley, pecans, and chicken. Cover and refrigerate until cold, about 30 minutes. Add the additional 2 tbsp. Greek yogurt if you want to refresh the chicken salad before serving.

Spoon the chicken onto the kaiser rolls. Top with lettuce and tomato. Close the sandwiches and serve.

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