A few weeks ago we made this chicken salad sandwich.
I’ve watched Barefoot Contessa make a chicken salad before, but the whole process of roasting a chicken seemed overwhelming to me. With the help of my ambitious fiance we were able to work on making this together. He cooked the chicken and I dressed it.
Chicken Salad Sandwiches
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken breast (2 small whole breasts)
1/4 cup mayonnaise
1/2 cup low-fat sour cream or yogurt
1 tablespoon Dijon mustard
1/2 cup finely diced celery
2 cups halved red seedless grapes
Olive-oil cooking spray
Combine salt and pepper in a small bowl. Heat a large skillet over medium-high heat. Coat with cooking spray. Sprinkle chicken with half of the salt-pepper mixture; place in the skillet. Reduce heat to medium; cover. Cook until chicken is cooked through, about 12 minutes, flipping halfway through. Remove from the pan; set aside.
In a bowl, combine mayo, sour cream, mustard, and remaining salt-pepper mixture. Add celery. Cut reserved chicken into 1/2-inch pieces. Add to salad dressing; stir to combine. Divide salad among 6 rolls.
Recipe adapted from Martha Stewart
- You can really add any combination of yogurt, mayo or sour cream that suits your taste
- apples and grapes are a great addition
- add 2 teaspoons of curry powder for curry chicken salad
- salad is best served chilled