Chunky Chicken Salad Sandwich
This chunky chicken salad is made for a sandwich. But it doesn't have to stop there, the chicken salad can simply be eaten as just that--a salad on a bed of lettuce.
Yields 3 cups
Ingredients for a Chunky Chicken Salad Sandwich:
- 2-1/2 to 3 cups of chicken cutlets or breast, roasted cut into 3/4" chunks
- 1 tablespoon tarragon
- 1 tablespoon fresh extra virgin olive oil
- 1 tablespoon crushed whole black peppers. Salt to taste.
- 1 fresh celery stalk, diced
- 1/2 cup whole walnuts, roasted and then broken or roughly chopped (See notes.)
- 1/3 cu spring onions (about 3), diced or sliced depending upon the size of onions
- 1/3 cup of dried cranberries (This is optional but HIGHLY recommended.)
- 2/3 cup of light Miracle Whip (TM made by Kraft). You can of course make your own creamy dressing
- Romaine lettuce
- Muenster cheese
- Fresh Alfalfa sprouts, preferably radish sprouts
- Pumpernickel bread (other bread options: sour dough and wheat)
Mix raw chicken with olive oil, tarragon and black pepper. Let sit for about an hour (Or you can even marinade it over night). If you are using chicken breasts, cut them into strips to ensure all sides are covered with oil and seasonings. Spread chicken on a baking pan under a broiler, cook for about 4 minutes. Turn chicken over and cook for 3 minutes. Allow the chicken to cool, then cut into chunks. While waiting, roast the walnuts.
Take care not to cook to long or the chicken will be dry. (Optional: use a grill pan to cook chicken, cooking in the same length of time.) You can get even more creative to try a different flavor, such as on-the-grill left over chicken or even whole roasted left over chicken. Lightly but thoroughly mix all ingredients.
Serve on pumpernickel, wheat bread or sour dough bread with a layer of dressing on both slices. Layer sandwich with lettuce, chunky chicken salad, 1-2 slices of Munster cheese and top with alfalfa sprouts.
How to roast walnuts. Preheat oven to 350 degrees. Spread whole walnuts on baking pan. Place it on the middle rack. Roast 5-8 minutes or until walnuts turn a little darker and are very fragrant.
Here's how I built this delicious sandwich: