This has got to be one of the best non-mayonnaise based chicken salad recipes I believe I've had in a long time.
For the bread, I used cocktail croissants they are the perfect size for a luncheon sandwich. Of course, we all went back for another.
Mix the chicken with the celery, roasted red peppers, toasted almond slivers, red onion, and parsley.
Not many ingredients. Quick, easy, very flavorful and it has the crunch factor.
Then add to that the red wine vinaigrette and you have a great chicken salad.
At first, I was tempted to double the vinaigrette recipe because it didn't look like there would be enough, but it's just the right amount.
Italian Chicken Salad Sandwich
Makes 5 1/2 to 6 cups
- For the chicken salad
- 2 1/2 pounds bone-in, skin on chicken breasts (2 large or 3 medium, or 1 rotisserie chicken)
- 1/2 cup diced celery
- 1/2 cup diced roasted red pepper
- 1/2 cup slivered almonds, toasted
- 1/3 cup sliced red onion
- Handful chopped fresh parsley leaves
- 6 sandwich rolls like ciabatta, or croissants
- For the vinaigrette
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1/4 cup olive oil
- Make the chicken salad: Use a rotisserie chicken, or rub some olive oil over fresh chicken breasts, and season with salt and pepper. Place the chicken on a rimmed baking sheet and roast the chicken breasts in a 425* oven until cooked through about 30 minutes. Set the chicken aside until cool enough to handle. Remove the skin and bones and shred the meat.
- Make the vinaigrette: Place the vinegar, mustard, sugar, salt, and pepper in a small bowl and whisk to combine. Whisking continuously add the oil in a steady stream, pour the vinaigrette over the chicken salad and toss to coat.
Recipe adapted from the kitchn.
And that's that!