Tuesday, October 6, 2015

Chicken Salad Sandwich

Vacations equate eating in excess. Coming home is reality setting in. Now that I am home lunch is to be a simple soup and salad. Chicken salad encased in sourdough sets the tone. I pair it with a piping hot Mexican tortilla soup. Lunch is as simple as can be.

The salad is a mild imitation of a Bobby Flay version and could be made with any type of cooked chicken. This versatile recipe uses leftover roasted birds, boiled chicken legs and store-bought rotisserie chicken with equanimity. Shred the cooked birds well. Coat the meat with mayo, mustard, onion, garlic, lemon and a bunch of herbs. You could well eat it as soon as it is assembled. But....it tastes really good the next day. If you can wait! 

Serves 4

4 cups cooked Chicken
3-4 tablespoons Mayonnaise 
1/2 Red Onion
Mixed Herbs (1/2 cup Parsley, 4-5 sprigsThyme, 4 sprigs Oregano)
2 tablespoons grainy Mustard
2 tablespoons Lemon juice
1/2 teaspoon Garlic powder 
1/2 teaspoon Kosher Salt
1/2 teaspoon ground Black Pepper 
8 Sourdough slices

Shred chicken. Put chicken in a glass bowl.

Cut onion into thin slices.

Chop herbs finely.

Add all ingredients to shredded chicken. Mix well.

Refrigerate salad for a few hours so flavors will meld.

Butter slices of sourdough.

Mound two heaped tablespoons of salad on one slice.

Top with arugula.

Top arugula with a buttered slice. Repeat with the rest of the salad and bread.

Cut sandwich in half and chomp away!

Pleasure comes from simplicity. Today it is soup and a sandwich, the mainstay of an all American lunch and for us a delicious interlude in the throes of everyday life.