Chicken Salad Sandwich with Tossed Greens

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Great bread and a homemade filling are key to nailing this simple, yet satisfying sandwich. Paired with a simple green salad, it makes an easy and light dinner option.

Time 30 mins
Servings 4 people
Difficulty Easy

UNITS

SCALE

INGREDIENTS

CHICKEN

  • 2 tbsp Olive oil, extra virgin
  • ¾ lb Chicken, breast, skinless/boneless

DRESSING

  • 1 tbsp Lemon juice
  • 1 tsp Dijon mustard
  • 1 clove Garlic, minced
  • ½ tsp Salt
  • ¼ tsp Black pepper, freshly ground
  • 3 tbsp Olive oil, extra virgin

SALAD

  • 5 cups Romaine lettuce, torn
  • ½ cup Cucumber , sliced
  • ½ cup Carrot, grated

SANDWICH FILLING

  • ½ cup Mayonnaise
  • ¼ cup Celery , diced
  • 1 tbsp Parsley , chopped
  • tbsp Lemon juice
  • ½ tsp Onion powder
  • to taste Salt
  • to taste Black pepper, freshly ground
  • 8 slices Bread, freshly sliced

METHOD

  • In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until seared on the first side, about 3 to 4 minutes, then flip. Cover with a lid to allow chicken to cook through, about another 8 to 10 minutes, or until it reaches an internal temperature of 75°C / 165°F. Place in refrigerator to cool.
  • In a medium bowl, whisk together lemon juice, Dijon mustard, garlic, salt and black pepper. Gradually whisk in olive oil until dressing is emulsified. Set aside.
  • In a salad bowl, add lettuce, cucumber and carrots. Toss until evenly combined. Set aside.
  • Chop cooled, cooked chicken into cubes. In a large bowl, combine chicken, mayonnaise, celery, parsley, lemon juice, onion powder, salt and black pepper.
  • Assemble chicken sandwich filling on bread.
  • Gradually toss dressing with salad until you reach desired consistency. Serve with sandwiches.

NOTES

  • Alternatively, you can serve your chicken salad on a toasted hotdog bun or roll
  • Alternatively, you can use turkey instead of chicken 
  • Add any additional produce to salad that you desire

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