Some of you may be wondering what in the world I am up to these days. If you are a faithful reader, I promise many more recipes to come and the blog isn't going down the pan. I have been ridiculously busy these past few weeks with hardly time to cook anything at all. I mean nada! Like packet chicken noodle soup for dinner.
Tomorrow, we board a plane. Destination Newfoundland! Very exciting and exhausting at the same time. When you don't travel often on these long overseas trips, there is always so much to get in order. And when you are doing it with kids, there is just a ton of more stuff to wade through to make it even more stressful. I gotta' say if I could get there on my bicycle, I just might make a go of it!
Let's talk food.
Not a summer goes by and I don't make this salad at least once. I love it! Usually, I am not overly keen on creamy salads but I do love this chicken salad. I think I have been making variations of it for years and years now and each time it seems to change. This time, I took a few extra minutes to make sure to write it all down to share.
I call these Easy Chicken sandwiches because I used a bought deli chicken. That does make life easy. However, you could cook your own chicken for this recipe. If you like, you could just roast two chicken breasts and do it that way. However, I have to admit, I love the flavour of the roasted deli chicken. So, no cooking involved at all. That is just perfect for these hot summer days. Or when you are packing for, say, Newfoundland.
I think these sandwiches make for great picnic food. If you are taking them on a picnic, don't put them together until you are about to serve them, otherwise the bread will go soggy and the salad will wilt. Not great. Also, make sure to keep the chicken in a chilled cool bag. I know I am stating the obvious, but just in case!
Easy Chicken Salad Sandwiches
Serves 4 / Prep time: 15 minutes / Chill time: 1 hour / Cook time: None
I small deli chicken
2 Celery ribs, chopped
2 Spring onions, finely chopped
Small bunch of fresh chopped parsley
1 Teaspoon dried rosemary
1/4 Cup/60 ml mayonnaise
1 Teaspoon Dijon mustard
3 Tablespoons white vinegar
2 Garlic cloves, crushed
1 Teaspoon sea salt
Fresh ground black pepper
Arugula or baby leaf lettuce
Take apart the chicken, discarding the skin, bones and fatty bits. You can chop the chicken or just pull it apart in pieces with your fingers. Set the chicken aside.
In a large bowl, combine the celery, spring onion, parsley, rosemary, mayonnaise, mustard, vinegar, garlic, salt and pepper. Stir well to combine. Add the chicken and stir to coat. Cover and refrigerate for at least an hour.
Serve on baguette bread with fresh salad leaves.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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