Herbed Chicken Salad Sandwich

Herbs and lemon offer a bright twist to a classic and easy chicken salad sandwich.

Course Salad, Sandwich

Cuisine American

Prep Time 30

Cook Time 0

Servings

Calories 1448kcal

Author Kylie Mazon-Chambers

Ingredients

For the quick pickles:

½ cup white vinegar
1 tablespoon granulated sugar
1 tablespoon kosher salt
1 teaspoon black peppercorns
2 cloves garlic, smashed
3 medium persian cucumbers, thinly sliced

For the chicken salad:

1 pound shredded chicken, roughly chopped
⅓ cup mayonnaise
¼ cup minced shallot
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 tablespoon chopped tarragon
2 tablespoons chopped chives
1 tablespoon chopped flat-leaf parsley
Kosher salt, as needed
Freshly ground black pepper, as needed

For assembly:

4 slices sourdough bread
Butter lettuce leaves
2 cups kettle-cooked potato chips

US Customary - Metric

Instructions

For the quick pickles:

In a small saucepan, bring the vinegar, ½ cup of water, sugar, salt and peppercorns to a boil over medium heat, stirring until the sugar and salt dissolve.
Remove from heat, separate the cucumbers and add to an airtight container then pour the vinegar mixture over the top. Add ½ cup of ice to rapidly cool the pickles for use. Cover and refrigerate for up to 2 weeks and drain before using.

For the chicken salad:

In a large mixing bowl mix together the shredded chicken, mayonnaise shallot, lemon zest and lemon juice until fully incorporated, being sure to leave the chicken in chunks for texture. Stir in the tarragon, chives and parsley until combined. Season with salt and pepper.
Refrigerate until ready to use, letting the chicken salad sit at room temperature for 30 minutes before serving.

For assembly:

Arrange butter lettuce leaves on the top of the bottom slices of bread. Top with scoops of the chicken salad then top with the quick pickles and potato chips. Close the sandwiches then cut in half and serve.

Notes

Try swapping the sourdough for another artisan bread, brioche buns, or croissants. Choose something sturdy enough to hold the filling without getting soggy.

Nutrition