Italian Chicken Salad Sandwich

 

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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. 

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Not many ingredients. Quick, easy, very flavorful and it has the crunch factor. 

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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
6 servings

Ingredients

  • 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

Directions

  1. 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.
  2. 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!