CURRIED CHICKEN SALAD SANDWICHES
Serves 6
- 4 cups diced cooked chicken (about 1 pound of chicken breasts)
- ½ to ¾ cup mayonnaise (or more to taste)
- 2 ribs celery, small diced
- ½ cup thinly sliced green onion
- ⅓ cup seeded and diced Medjool dates
- 1 to 2 tablespoons yellow curry powder (I like about 1½ tablespoons)
- ½ cup toasted walnuts, chopped
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Sliced bread or pita pockets
- Fresh butter lettuce leaves
In a medium bowl, mix together the chicken, mayonnaise, celery, green onion, dates, curry powder, walnuts, and apple cider vinegar. Season to taste with salt and pepper.
Spread the chicken salad on thick, sliced fresh bread or serve in pita pockets with butter lettuce leaves. Alternatively, you can serve this over a garden salad.
STRAWBERRY CHICKEN SALAD WITH MICROGREENS TEA SANDWICH
Makes 5 to 6 cups salad
- 4 cups diced cooked chicken
- 1 medium shallot, diced
- ½ cup chopped toasted walnuts
- 2 tablespoons fresh basil, chopped or chiffonade
- ⅓ to ½ cup good quality mayonnaise
- Salt and pepper to taste
- 1 pint strawberries, chopped
- 1 to 2 loaves sliced bread
- 1 cup microgreens
- 2 to 3 tablespoons butter
In a large bowl, mix together the diced chicken, shallots, walnuts, and basil. Fold in the mayonnaise and season with salt and pepper to taste.
Gently fold in the chopped strawberries. Chill the strawberry chicken salad for about 30 minutes.
Cut the crust off the bread slices. Spread the chicken salad on half the bread slices, and then spread a little butter on the other half of the bread slices. Place a tablespoon of microgreens on top of the chicken salad and then top with a buttered slice of bread. Cut in half diagonally and place on a platter. Continue until all the sandwiches have been made. This salad is lovely on dark rye, sourdough, white, or whole grain bread.