Chicken Salad Sandwiches

This highly adaptable sandwich and salad recipe will delight your taste buds and freshen up your standard picnic fare. Swap in your favorite protein for the chicken, use whatever grains you have on hand and put that spice cupboard to work in this take on a lunchtime staple!
 Chicken Salad Sandwiches

Servings: 4

Prep Time: 20 min

Cook Time: 25 min

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional 

Ingredients for the Farro Salad:

  • 1 large lemon, zest and juice
  • 1 teaspoon crushed red pepper flakes
  • 3/4 teaspoon ground cardamom (omit if you don’t have it)
  • 3 tablespoons extra virgin olive oil
  • 3/4 cup cooked chickpeas (if canned, drained and rinsed)
  • 2 scallions, thinly sliced
  • 2 cups cooked farro, quinoa, brown rice or your favorite grain
  • 1/4 cup chopped fresh parsley or cilantro
  • 1/4 cup slivered almonds, toasted
  • 3 cups baby arugula, baby spinach or mixed greens
  • kosher salt, to taste

    Ingredients for the Chicken Salad Sandwiches:

    • 1 ½ tablespoons Greek yogurt (regular yogurt, sour cream or mayonnaise will work too)
    • 1 small lemon, zested and juiced
    • 1/4 teaspoon garlic powder
    • 1/2 tablespoon finely chopped scallion (or 1 teaspoon dried chives or onion powder)
    • 1/2 tablespoon finely chopped fresh parsley leaves (or 1 teaspoon dried parsley or Italian seasoning)
    • 2 celery stalks, finely diced
    • 1 rotisserie chicken, skin removed and meat shredded (about 1 pound)
    • 2 tablespoons dried cranberries, raisins or dates, roughly chopped
    • 8 slices whole wheat sandwich bread (or your favorite bread for sandwiches), lightly toasted
    • 1 - 2 large beefsteak tomatoes, sliced
    • kosher salt, to taste
    • freshly ground black pepper, to taste
    • crisp romaine or butter lettuce leaves, roughly torn

    Procedure: 

    1. To make the farro salad: In a medium mixing bowl whisk together the lemon zest and juice, red pepper flakes, cardamom and olive oil. Taste and season with salt. Stir in the chickpeas, scallions and farro until evenly coated. You can store this in the refrigerator in an airtight container for up to 2 days before serving. Right before serving stir in the parsley, almonds and arugula. Taste and season with salt and more lemon juice, if needed. This is great served cold or at room temperature.
    2. To make the sandwiches: In a medium mixing bowl stir together the yogurt, lemon zest and half of the juice, garlic powder, scallions, parsley and celery until evenly combined. Fold in the shredded cooked chicken along with the dried cranberries. Taste and season with salt, pepper and more lemon juice as needed.
    3. Lay 4 slices of toasted bread on the board and layer with torn lettuce and a slice or two of tomato. Season the tomatoes with salt and pepper before topping with a large scoop of the chicken salad. Gently flatten the top of the salad using some more torn lettuce leaves. Place the remaining slices of toast on top. Cut and serve with the farro salad.

       

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