A delicious sandwich I adapted from other chicken salad recipes.
- 1/8 teaspoon garlic powder
- 1 tablespoon fresh lemon juice
- 3 tablespoon mayonnaise
- 1/4 cup celery finely chopped
- 1/4 cup red onion finely chopped
- 1/8 teaspoon freshly ground pepper
- 2 tablespoon fresh parsley finely chopped
- 1/8 teaspoon kosher salt
- 1/8 teaspoon dried thyme
- 1/8 teaspoon dried dill
- 2 cups chopped skinless boneless rotisserie chicken
- 8 leaves bibb lettuce
- 8 slices fresh tomato
- 4 rolls ciabatta
- Carbohydrate 6.35352125021164 g
- Cholesterol 3.9375 mg
- Fat 3.99093859375 g
- Fiber 2.01301871323263 g
- Protein 1.37085265625932 g
- Saturated Fat 0.60174690625 g
- Serving Size 1 1 Serving (135g)
- Sodium 141.343659375025 mg
- Sugar 4.34050253697902 g
- Trans Fat 3.230424125 g
- Calories 62 calories
Step-by-step
- Combine the first 7 ingredients in a large bowl.
- Gently stir in chicken, red onion, and celery.
- Cut rolls in half and toast.
- Place about 1/2 packed cup chicken salad, 2 slices of tomato, and 2 leaves of Bibb lettuce on toasted bread.
- Cut in half and enjoy!
Toasting ciabatta rolls requires strict attention because their open-crumb structure burns rapidly under high heat. Monitor the bread closely for a golden perimeter and a crisp interior crust before loading the ingredients.
Combining mayonnaise with fresh lemon juice, garlic powder, kosher salt, freshly ground pepper, dried thyme, dried dill, and fresh parsley creates a balanced emulsion. Whisking these wet and dry elements thoroughly before adding the solids ensures even distribution of seasoning across every bite. Finely chopping the celery and red onion prevents large moisture pockets that can compromise the structural integrity of the sandwich.
Dietary restrictions dictate several viable substitutions within this framework. Swapping traditional mayonnaise for a plant-based alternative removes dairy and egg components entirely while maintaining the necessary fat ratio for binding. Gluten intolerance requires replacing the ciabatta rolls with a sturdy gluten-free bread option or wrapping the mixture in large bibb lettuce leaves.
Standard kitchen equipment like a sharp chef's knife and a mixing bowl suffice for execution. Mandoline slicers yield uniform tomato rounds when precise thickness matters for stacking stability.
