Here's a chicken salad sandwich recipe that restores leftover chicken to its former glory, with a delicious honey-mustard-mayo sauce and a few other surprises.
I often throw my leftover chicken in the food
processor with some onion and water chestnuts, add some mayo, salt, and
pepper and slap it on a cracker. It's tasty, but if you want to serve
Chicken Salad Sandwiches to your guests and hold your head up, make this one.
4 cups cooked chicken meat,* diced (about 2 pounds uncooked)
1 cup ham, diced
2 (7.75-ounce) can hearts of palm, drained and thinly sliced
1 cup mayonnaise (a little more if the chicken is dry)
2 tablespoons honey
2 tablespoons Dijon mustard
8 large hero rolls
Inner radicchio leaves, washed, dried and separated, optional
Stir the diced chicken, ham, and hearts of palm together in a medium bowl.
In a small bowl, combine the mayonnaise, honey and Dijon mustard. Stir 3/4 cup of the mixture into the chicken mixture.
Gently spread the hero rolls open without splitting them apart. Lightly toast the inside of the rolls under the broiler.
Place equal portions of chicken salad on the bottom half of each hero roll, top with a couple radicchio leaves and any other goodies you'd like, put the top on. and serve.
Makes 8 large sandwiches.
|* No cooked chicken on hand? Poach 4 boneless, skinless chicken breast halves (2 pounds) in water/stock to cover with 1 onion, 1 carrot, and 1 celery stalk, all chopped, and 2 tablespoons parsley. Add a few peppercorns, if you like. Simmer just until the chicken is cooked through, 10-15 minutes. Cool and dice.|