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Michael-Rodgers-small

Chicken Salad Sandwich

by Michael Rodgers - Dallas, TX | Written on April 11, 2012

Rotisserie chicken salad flavored with celery, fennel, and pine nuts served on a brioche bun with arugula, tomatoes, and crispy onion strings.

Chicken Salad:
3/4 Cup Rotisserie Chicken, Diced ½”
2 Tbsp Golden Raisins
1/4 Cup Mayonnaise
2 Tbsp Sour Cream
1/4 Cup Fresh Fennel, Diced, 1/8”
1 Tbsp Spanish Onions, Diced 1/8”
3 Tbsp Toasted Pine Nuts
1/2 Tbsp Lemon Juice, Freshly Squeezed
Pinch Kosher Salt
Pinch Black Pepper, Freshly Ground
1 Tbsp Chopped Parsley

For Assembly:
2 Brioche Buns
Small Handful Arugula (2 Tbsp)
1 1/2 Cup Chicken Salad, prep
2 Slices Roma Tomatoes, sliced ¼”
1 Cup Crispy Onions, optional (1 Cup thinly sliced onions, seasoned with salt & pepper, coated in flour and deep fried until golden brown)

Instructions:
1. Combine all ingredients together and taste. Adjust seasoning with salt & pepper if needed.
2. Split Brioche Buns lengthwise and place onto a 450° griddle cut side down for 1 – 2 minutes, or until lightly browned. Remove from the griddle.
3. Place arugula, chicken salad and tomatoes on bottom half of each bun. Top with crispy onions.

  • madilyn

    sounds wonderful.  but i have a recipe you might be interested in. chicken breast with mayo, olive tapenade, chopped fresh italian parsley, salt and pepper.  chop & shred chicken then mix with other ingredients. 
    by-the-way, i’m a big fan of your appetizers. lots of different flavors and textures. 

  • Ljtheodore

    sounds amazing – can’t wait to try it!

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