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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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2 Combine zest and juice from the lemon with the zest and juice from one orange.
3 Whisk in the mustard and olive oil and season with salt and pepper.
4 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.
5 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.
6 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]
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This is a great use for your leftover chicken from Monday.
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You can chop up leftover chicken skin and add it in with the chicken meat for extra flavor.
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