Chicken Salad Sandwich with Green Salad & Citrus Vinaigrette

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YIELD

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YIELD: 4 servings
TOTAL TIME: 10 minutes
ACTIVE TIME: 10 minutes
DIFFICULTY: Easy

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INGREDIENT WEIGHT VOLUME
Chicken, cooked 280 g / 10 oz 2 cups
Mayonnaise 125 g / 4 ½ oz ½ cup
Celery 40 g / 1 ½ oz ¼ cup
Parsley 4 g 1 tbsp
Lemon, juice 10 g 10 mL / ⅔ tbsp
Onion powder 1 g ½ tsp
Salt to taste  –
Black pepper to taste  –
Bread  – 8 slices
Lemon, juice & zest  – 1 tbsp / ½ lemon
Naval oranges  – 2 oranges
Mustard, Dijon 3 g 3 mL / ½ tsp
Olive oil, extra-virgin 30 g 30 mL / 2 tbsp
Salt to taste  –
Black pepper to taste  –

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Combine zest and juice from the lemon with the zest and juice from one orange.

Whisk in the mustard and olive oil and season with salt and pepper.

Using a sharp knife, remove the peel and white pith from the remaining 1 orange and the grapefruit. Cut between the membranes to release the segments.

In a large bowl, toss the salad greens with the chopped parsley and the citrus vinaigrette; season with salt and pepper. Add the citrus segments to the greens and combine.

Assemble sandwiches on bread, adding any toppings of your choice. Serve with salad. [/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]

  • This is a great use for your leftover chicken from Monday.

  • You can chop up leftover chicken skin and add it in with the chicken meat for extra flavor.

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