Craig Claiborne’s Chicken Salad Sandwich
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
Directions
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Strip cooked chicken from bones; cut into bite-sized pieces, making about 3 1/2 cups; set aside.
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.
Make sandwiches and garnish with lettuce, pickle strips, radishes, tomatoes or any garnish of your choice.
4-6 sandwiches.
Prep Time
Cook Time
PT0M