Grilled Chicken Salad Sandwich
This ain’t Trader Joes.
Full Recipe Video:
Servings: 4
Ingredients:
2 lbs. boneless, skinless chicken cutlets (or breasts)
3 stalks celery, diced
1/2 shallot, diced
1 cup mayonnaise
1 tbsp. dijon mustard
Salt & pepper
Garlic powder
Olive oil
4 croissants (or bread of choice)
Pat chicken dry and season on both sides with salt, black pepper, garlic powder, and a drizzle of olive oil.
Place chicken on BBQ grill until cooked - about 3 minutes each side (might vary depending on thickness).
Remove chicken from grill to a large cutting board. Dice chicken into bite sized cubes. We suggest bringing your chicken to room temperature or even chilling it in the refrigerator before mixing your salad. Mixing the chicken while still hot/warm will affect the consistency of the mayonnaise.
Once chicken is no longer hot/chilled, mix together with celery, shallot, mayonnaise, and dijon mustard. Add salt & pepper to taste as desired. To allow the ingredients to set, we suggest chilling the mixed salad in the refrigerator at least a few hours before serving.
We love this chicken salad on fresh bakery croissants, which we also toast lightly on the grill. But you can use any bread of your choice.
Spoon chicken salad onto your sandwiches and enjoy!
Notes:
Using grilled chicken for this recipe takes your everyday chicken salad to another level. As with everything, we always suggest getting the best quality chicken from your local butcher - it makes a difference and supports local business!
It’s such a quick and delicious recipe for the summer and can easily be multiplied for a large crowd.
The great thing about chicken salad is it’s so easy to customize to your liking. This is a great, simple standard recipe (simple is often the most delicious), but you can certainly add to this to change up the flavors/textures.
Options:
-Chopped green apples
-Sliced grapes
-Lemon zest
-Chopped walnuts
GoodCooking Favorites:
Trader Joe’s Dijon Mustard
