Description

Craig Claiborne was an American restaurant critic, food journalist and book author. This is his recipe for a delicious, lighter and tangier chicken salad sandwich.

Ingredients

• 1 poached chicken, 3 1/2 lb. (rotisserie or left-over chicken work too)
• 1 c. celery, finely chopped
• ½ c. onion, finely chopped
• ½ c. capers, rinsed and well drained
• ½ c. yogurt
• ¾ c. mayonnaise, homemade if possible
• 1 T. red wine vinegar, or to taste
• salt, to taste
• freshly ground black pepper, to taste
• 1 T. parsley, finely chopped
• 2 T. scallions, finely chopped
• 8 - 12 slices rye bread, either freshly toasted or untoasted
• lettuce, pickle strips, radishes or tomatoes, for garnish

Steps

1. Strip cooked chicken from bones; cut into bite-sized pieces, making about 3 1/2 cups; set aside.
2. In a bowl, blend together yogurt, mayonnaise and vinegar; place meat into the bowl; add salt, pepper, parsley and scallions; stir; add celery, onion and capers; stir.
3. Make sandwiches and garnish with lettuce, pickle strips, radishes, tomatoes or any garnish of your choice.