Chicken Salad Sandwich Recipe

This chicken salad sandwich filling is loaded with delicious flavor and is perfect for hearty sandwiches, teatime fare, or simply served as a salad on a bed of fresh greens.

Course Sandwich

Cuisine Canadian

Keyword Chicken, chicken salad, chicken salad sandwich, sandwich

Servings 2

My Island Bistro Kitchen Barbara99

Ingredients

For Dressing:

Apx. 2 tbsp mayonnaise or salad dressing
1 tbsp fig jam
2 tsp Dijon mustard
1 tsp lemon juice, Cranberry Pear Balsamic Vinegar, or other good quality white balsamic vinegar
¼ tsp garlic salt
1/16 – 1/8 tsp curry powder
Fine sea salt and pepper, to taste
Fresh chives, chopped (to taste, e.g., 1-2 tsp)
Fresh parsley, chopped (to taste, e.g., 1- 2 tsp)
Fresh dill, chopped (to taste, e.g., 1/16 - 1/8 tsp)

For Sandwich Filling:

4 oz shredded cooked chicken
¼ cup celery, finely diced
¼ cup apple, finely diced and tossed with 1 -2 tsp lemon juice to prevent browning
3 tbsp dried chopped cranberries (cranberries rehydrated, if necessary, drained well, and blotted dry)
2 tbsp red onion, finely diced
4-6 seedless green grapes, diced small (optional)
4 slices of sandwich bread of choice
Butter

Instructions

For the Dressing:

Combine the mayonnaise or salad dressing, fig jam, Dijon mustard, lemon juice or balsamic vinegar, garlic salt, curry powder, and salt and pepper in small bowl. Chop the fresh chives, parsley, and dill and blend into the dressing. Refrigerate dressing until needed.

For the Sandwich Filling:

Shred chicken while it is still warm. Dice celery, apple, onion, and grapes. In small bowl, toss diced apple with approximately 1-2 tsp lemon juice to prevent apple from turning brown. If dried cranberries are very dry or hard, rehydrate the whole cranberries in boiling water or orange juice in small bowl for 10-15 minutes then drain really well. Blot dry with paper towel and chop cranberries into small pieces suitable for the filling.
Combine all filling ingredients in bowl and mix well. Stir the dressing into filling ingredients until well mixed. If necessary, blend in a bit more mayonnaise or salad dressing in small increments to achieve desired consistency of sandwich filling.
Sandwich filling may be made into sandwiches immediately but will have better flavor if refrigerated for apx. 3-4 hours beforehand.

Recipe Notes

Yield: Apx. 2 generously-sized sandwiches

Note: This chicken salad filling may also be served on a bed of fresh greens.