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The chicken salad for this sandwich is one that
I created one day after starring at the fridge, wondering what
I was hungry for. I had the makings for Mom's chicken salad, so
I started with that, and then got creative. The result was really
good! I liked the fruitiness of the lemon and the crunch of the
sweet red onions, and the cayenne added just a little zip to the
sandwich.
For the original recipe I used boiled chicken, but
I have found that I like it better with baked chicken. Use bone-in
chicken breast, with the skin. Just season with black pepper and
seasoning salt, and bake at 350 degrees until just cooked through. |
1- 1 1/2 cups cooked
chicken, chopped
4 - 5 tbls (heaping) Miricla Whip
1 1/2 tbls sweet pickle relish
1 boiled egg, diced
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2 tsp red onion, finely diced
cayenne pepper, to taste (1/4 - 1/2 tsp)
1/2 tsp fresh lemon zest
the juice of 1/2 lemon |
Mix all the ingredients together with a spatula, and
let sit for 1/2 hour before serving to let the flavors
meld.
Best if served on fresh soft bread. I really like
this on focaccia, fresh sourdough, or some of Anna's
homemade breads. Top with a few of your favorite
toppings, but try not to overload the salad in the
sandwich. I don't add anything but the chicken salad
and maybe some lettuce myself.
Cliff Note: If you don't have fresh lemon
zest, dried zest (preferably homemade) does work
very well. But use about 3/4 tsp dried zest.
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