Everyone knows it’s not roasted duck and souffle on a daily basis. But everyday eating doesn’t have to be bland. So, we’re introducing Everyday Eats; a recurring feature on the blog looking at the sandwiches, packed lunches and 30 minute dinners that foodies make over and over again.
Things like my favorite chicken salad sandwich.
I’m a little obsessed with chicken salad. It contains many of my favorite things: roasted chicken, mayonaise and herbs. Put it on bread, or throw it on a bed of lettuce, chicken salad packs and travels well, utilizes leftovers and can easily be eaten while hunched over a keyboard.
Chicken salad sandwich with herbed mayonaise
(Makes enough for 3-4 days worth of lunches)
- 1 roasted chicken breast, cubed (preferably leftover)
- 1 stalk celery, sliced thin
- 1/2 cup of red grapes, halved
- 1/8 cup sliced or chopped toasted almonds (sub. walnuts)
- 1/4 cup mayonaise (preferably homemade)
- 1 tablespoon chopped dill
- 1 teaspoon chopped rosemary or thyme
- 1 teaspoon lemon juice
- dash of black pepper
- dash of coarse salt
In a medium bowl, add the mayonaise, chopped herbs, salt, pepper and lemon juice. Dill is my preferred herb for this salad so I use more than listed above, but you can sub any herb you like. If you’re in a hurry you can skip the lemon and herbs and add a tablespoon of any lemon/herb salad dressing, Salad Girl is my favorite.
Add the chicken, celery, grapes and almonds to the bowl. Mix until all ingredients are covered. Note:
Serve between two slices of lightly toasted whole grain bread (the twiggier the better) with lettuce and slices of local tomato. (But only if tomatos are in season.)