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Sunday Brunch: Emerald City Chicken Salad Sandwich Recipe

Sunday Brunch

How to make the best meal of the week even better.

Robin Bellinger
Published: Last Updated:
Sunday Brunch: Emerald City Chicken Salad Sandwich Recipe

[Photo: Robin Bellinger]

The America's Test Kitchen Family Cookbook suggests a number of unusual and tempting sandwich combinations, most of which are a little too involved for the typical weekday, but perfect for a lazy weekend. Chicken salad with fennel and green goddess dressing on a roll might be considered a ladylike lunch (dainty!) or a perfect hangover cure (tangy!)—either way, it begs to be tried.

Spread a split Kaiser or ciabatta roll with the pale green dressing, and pile high with chicken salad and a tangle of paper-thin fennel slices. You can use your favorite chicken salad, of course, but below you will find an adaptation of ATK's. Serve with potato chips and brownies for a picnic-like brunch. Take that, February!

(If you prefer a little anchovy in your green goddess, Serious Eats has that covered, too. Any of these recipes would be great here.)

  • Yield:about a cup

Ingredients

  • 1/4 cup buttermilk
  • 1/4 cup mayonnaise
  • 1/4 cup chopped parsley or cilantro
  • 3 tablespoons sour cream
  • 2 tablespoons chopped fresh chives
  • 1 1/2 tablespoons chopped fresh tarragon
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 pounds bone-in, skin-on chicken breast (about 1 whole breast)
  • Olive oil
  • Salt
  • Pepper
  • 1/4 cup plus 2 tablespoons mayonnaise
  • 1 scallion, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon minced fresh parsley or cilantro
  • Ingredients
  • 1. Preheat the oven to 350°. When it is hot, put the chicken on a baking sheet, rub it with a bit of olive oil, and sprinkle with salt and pepper. Roast for 35-40 minutes, until completely cooked. Allow to cool.

Directions

  1. 1.

    Process all of the ingredients together in a blender or food processor until smooth, about 20 seconds. Refrigerate for up to 2 days.

  2. 2.

    Chicken Salad

  3. 3.

    -makes enough for 4 sandwiches-

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