Chicken
Salad Sandwich Recipe
This recipe uses greens, herbs,
spices, apples, to give the salad myriads of textures and tastes. It is
crunchy, crisp, spicy and flavorful. The creamy dressing is a blend of mayo,
vinegar, pepper and Dijon and poured over the salad. The sliced baguette serves
as the base of the salad and the other slice as a cover.
Servings: 4
Ingredients
3 boneless,
skinless chicken breasts
6 sprigs dill
Additional 1 tablespoon chopped
sprigs dill
6 lemon
slices
1/2 finely chopped red onion
2 finely chopped celery stalk
1 chopped green apple
2/3 cups mayonnaise
1/4 cup Dijon mustard
Pinch of Kosher salt
Dash of freshly ground black pepper
2 tablespoons red wine vinegar
For serving:
Baguette
Butter lettuce
Directions
Arrange the chicken breasts in a
large pot in one layer.
Arrange the slices of lemon and dill
sprigs over the chicken.
Pour water enough to cover one inch
of the chicken, bring to a boil and simmer for ten minutes until cooked
thoroughly.
Let the chicken rest for ten minutes
before slicing into one-inch pieces.
Combine in a large bowl the chicken,
celery, onion and apple.
Whisk in a medium-size bowl the
mayonnaise, vinegar, Dijon, salt and pepper.
Pour the dressing all over the
chicken, toss to combine.
Garnish the salad with dill and serve
over the baguette with fresh lettuce leaves.
Serve!
Nutritional Information: 568
calories; 18.4 g fat (2 g saturated fat); 205 mg cholesterol; 731 mg sodium;
21.3 g carbohydrate; 2.8 g dietary fiber; 9.4 g total sugars; 79.8 g
protein.
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