Craig Claiborne’s Chicken Salad Sandwich
Recipes Chicken Main Dish Meal ideas Quick and Easy
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