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!
CHICKEN SALAD SANDWICH
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
Butter
Arugula
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.
