I love cold dinners on warm, muggy nights. In Virginia, basically everynight from June to October is muggy, so needless to say we eat a lot of salads. Pasta salad, salad with grilled chicken, salad with grilled steak... anything to avoid heating up the house.
I made these sandwiches recently and they were a huge hit. I just had a craving for chicken salad and happened to have all the ingredients on hand. The dish comes together in minutes and they are packed with protein and flavor. The real secret is 2 tablespoons of dijon mustard. It adds a depth to the flavor, a gourmand touch if you will. And, of course, you need something crunchy. In this case it was a granny smith apple and a handful of almonds, but you can get a little creative here. If you prefer celery or sunflower seeds, toss those in. Toast some bread, make a little bed of spinach or arugula, and topped it off with your salad. Simple, fast, filling. Serve with tangerines and kettle chips.
Chicken Salad Sandwiches
Click here for a printable recipe!
2 pounds roasted chicken, cooked and diced
3/4 cup light mayo
2 tablespoons dijon mustard
1 tablespoon lemon juice
1 teaspoons salt
1 teaspoon black pepper
1/2 cup grapes, halved
1 granny smith apple, diced
1/4 cup roasted almonds
1 cup spinach or arugula
4 slices gluten free bread, toasted
Prep Time: 10 minutes
Yields: 4 servings
1. In a large bowl, mix together chicken, mayo, mustard, lemon juice, spices, fruit, and almonds. Stir until everything is coated.
2. To serve, place greens on toast and top off with a spoonful of chicken salad. Goes great with tangerines, kettle chips, and sparkling water.