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I had some leftover chicken to use and so I decided to make us some chicken salad sandwiches. I like a chicken salad sandwich every now and then.
I saw what looked like a particularly tasty recipe in The Taste Of Home’s Busy Family Cookbook that I had wanted to try for a while and today was the day!
I made it pretty much as written but with a few changes which I will add here. The original recipe called for the filling to be used to stuff croissants, and that would indeed be very tasty!
I didn’t have any croissants however and I am quite fond of whole wheat toast, and so that is what I used for my sandwich.
The recipe called for a quantity of flaked almonds. I always like to toast my nuts prior to using them. I find that toasting them heightens their natural flavours, and adds to their crunch.
Ten minutes in a moderate oven does the trick. Make sure that they are well cooled off prior to using.
I have always thought that there isn’t any kind of meat, poultry or fish sandwich that is not made better by adding the crunch, colour and flavour of fresh salad leaves. I like the mixes which contain rocket/baby arugula.
I quite adore the earthy pepperiness of rocket leaves!!
You can butter your whole wheat toast if you wish, or even just lightly spread it with a bit more mayo to help the leaves and filling to adhere better.
I cut it into quarters . . . I like the look of sandwich quarters . . . somehow they just look more special to me!
You get a nice sweetness from the sultanas, which are the same as golden raisins . . .
A sweet chewy tang from the dried cranberries . . . I really like dried cranberries and the flavour of cranberry has such a beautiful affinity with poultry.
The addition of some finely chopped red onion adds another layer of flavour . . . sharp but not overly so. It goes just right. If you don’t have any red onions, I think chopped spring onions would work well in their place.
These delicious sandwiches went down a real treat with us. Todd of course, man that he is . . . enjoyed his on plain white bread, not toasted.
Yield: 4Author: Marie Rayner
Fruity Chicken Salad
prep time: 10 minscook time: 5 minstotal time: 15 mins
A delicious chicken salad with a wonderfully tasty and colourful blend of textures and flavours. You can use it to fill split croissants if you wish. I like to enjoy it on toasted whole wheat bread along with a layer of mixed baby salad leaves.
ingredients:
1 small stalk celery, trimmed and chopped
40g sultana raisins (1/4 cup golden raisins)
40g dried cranberries (1/4 cup)
45g toasted flaked almonds (1/4 cup)
165g good quality mayonnaise (3/4 cup)
1/4 tsp each salt and pepper
2 cups diced cooked chicken
your desired choice of bread, croissant, etc.
optional salad leaves
instructions:
Combine all of the ingredients in a bowl, mixing well. Taste and adjust seasoning as required. Spoon about 1/2 cup salad into each croissant or sandwich, on top of salad leaves if using. Serve immediately.
I would love to try this delicious chicken salad in croissants one day, as originally intended. I bet it would be even more fabulous! These were really tasty as is! Bon Appetit!
Debunking the myths of English Cookery, one recipe at a time. The English Kitchen http://theenglishkitchen.blogspot.com/
