Sunday Brunch: Emerald City Chicken Salad Sandwich Recipe
How to make the best meal of the week even better.
[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.
Process all of the ingredients together in a blender or food processor until smooth, about 20 seconds. Refrigerate for up to 2 days.
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2.
Chicken Salad
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3.
-makes enough for 4 sandwiches-
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