With a warmer week ahead, I can’t help but think Spring & a refreshing favorite of mine…good ol’ chicken salad. There are so many different ways to prepare, but I have to admit I love mine a little bit more “done up” than a traditional chicken salad. Shocker! Another great thing about chicken salad is you can eat a few different ways. A healthier version would be to wrap it up in lettuce (sans the bacon), eat it in a salad or my favorite, between 2 toasted pieces of delicious Little Rooster’s Wild Rice & Onion bread.
Let’s get started. Here is what you will need to order outside of what you will receive in your bin:
* 1 loaf Wild Rice & Onion Bread
* 1 package of GCC Organics chicken breasts
* 1 package Creswick Farms bacon (totally optional, but man that would really sky rocket this already amazing sammy!)
* 1 package of Meadow View Goat Dairy Chèvre (again, optional, but totally worth it)
Ultimate Chicken Salad Sammy’s
- 1 pound boneless, skinless chicken breasts
- 2 small carrots, 1 cut into chunks, the other diced
- 1 medium onion, halved
- 2 medium celery stalks, 1 cut into chunks, the other diced
- 2 scallions, halved lengthwise and thinly sliced
- 2 teaspoons apple cider vinegar
- Salt & pepper
- 3 slices bacon
- 2 tablespoons mayonnaise
- 2 tablespoons goat cheese
- 1 tablespoon fresh basil, 1 teaspoon dried basil if you don’t have fresh
- Freshly ground pepper
- 4 slices romaine lettuce
- 4 slices bakery wild rice & onion bread
Poach the chicken: add the chicken breast, the rough chop carrot, onion, and rough chop celery to a medium pot with a lid. Cover with water. Bring to a boil over medium-high heat. Skim any foam from the top, and reduce heat to low. Cover the pot and simmer until the chicken is cooked, about 25 minutes. Remove chicken to a plate, let cool, then shred. Chicken can be cooked and shredded up to 3 days in advance and stored in refrigerator.
In a medium mixing bowl, toss the scallions with apple cider vinegar and salt. Set aside.
Add bacon in single layer to large skillet. Cook over medium to medium-low heat, turning occasionally, until crisp and well rendered (about 10 minutes total). Drain on paper towels, then break each slice in half.
Add the shredded chicken, mayonnaise, goat cheese, basil, diced carrots, and diced celery to the mixing bow with the scallions and vinegar. Mix to combine. Season to taste with salt and pepper.
Toast bread. Divide chicken salad evenly on top of two slices of bread. Top with bacon and lettuce and close sandwiches. Serve.
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