Who doesn’t like a chicken salad sandwich? And who hasn’t made one every which way? Grapes, nuts, hard boiled eggs, hot, cold, you name it, we’ve probably all tried it. That’s why this recipe that I spotted on epicurious.com stopped me in my tracks. Not only does it contain big juicy chunks of chicken as well as super sweet grapes, and crunchy nuts, it also contains copious amounts of dill along with thinly sliced radishes. Using the sprouted seed bread that they suggest (Aldi has a marvelous one called Simply Nature Seedtastic Organic Bread) this is more than a sandwich, it is a meal!
Extreme Makeover Chicken Salad Sandwich
Slightly adapted from epicurious.com
8 oz. chicken breast
½ c. red grapes, quartered (I used Melissa's)
2 T. walnuts, toasted and roughly chopped
2 T. fresh dill, roughly chopped
¼ c. finely chopped scallion
½ c. plain Greek yogurt
¼ t. kosher salt
A generous grating of freshly ground black pepper
8 slices multigrain bread
2 c. Romaine lettuce or spring mixed greens
1 c. thinly sliced radishes
To cook the chicken, bring a saucepan of water to a boil over high heat. Add the chicken and simmer for 15 minutes, or until cooked through. Remove from water and cool completely. When cool, cut into ½” dice. Place in a bowl with the grapes, walnuts, dill, scallions, yogurt, salt and black pepper. Stir to combine.
To assemble the sandwiches, place 4 slices of bread on a work surface. For each sandwich, top with ½ cup greens, ½ cup chicken salad, ¼ cup sliced radishes and another piece of bread.
