Chicken Salad Sandwich for #WeekdaySupper

Do you enjoy changing up your dinner routine? At our house, we enjoy having breakfast-for-dinner nights and having lighter meals from time to time or just even making a big charcuterie platter to nibble off of or doing something completely silly like nachos! But from time to time we also enjoy just sandwiches or a lunch-type meal instead. The kiddos love when we do this and really enjoy helping out with the meal!

For this meal, keeping it simple is the secret to success! That means getting a rotisserie chicken and picking up some bits of produce, bread you love and viola! Dinner is nearly put together!

Chicken Salad is a real treat in our family, especially because you can enjoy it however you like! In a sandwich, as a salad, or if you can avoid getting caught- with a fork straight out of the tupperware while standing in front of the fridge! In the summertime, we enjoy putting bits of celery and grape halves in it and that can be really tasty! This is our winter-time version, which simply means the skin gets mixed in as well and we put a bit of Creole flair to brighten the flavor and warm it up!

Pair this with a big bunch of grapes, bits of cheese, crackers, fries or just a fresh, green salad! Anyway you go with it, it’s sure to get you out of your “normal” dinner-time-rut and bring smiles to everyone at the dinner table!

INGREDIENTS:                                                                         yields approximately 8-10 servings

  • One 4-5 lb Rotisserie Chicken, at room temperature or cool enough to handle
  • One beefsteak Tomato
  • 3 Green Onions (or more to taste)
  • 1 Large Cucumber
  • 1 C Mayonnaise, any kind you like – we enjoy ones made with olive oil
  • 2 TBS Dijon Mustard
  • 1-2 tsp Creole Seasoning
  • Salt & Pepper to taste
  • Rye Bread & Lettuce (for making sandwiches)

Get out a large bowl that will hold all of your ingredients. Starting with the rotisserie chicken, remove the skin and coarsely chop the skin before putting in the bowl. Using a fork and knife, shred and cut the chicken up into manageable bite-sized bits, adding them to the bowl as you go. Be sure to remove all the dark meat as well since this has loads of flavor. You want to pick off as much meat as you can, leaving just the carcass behind which can be tossed out or saved for making stock.

Cube the tomato and add it to the chicken. Thinly slice the green onions and add it to the mix. Cut the ends off the cucumber, discarding the tips and peel strips of the cucumber peel away (or all of it if you don’t like the cucumber skin) then cut the cucumber in half lengthwise. Cut each cucumber half in half again, lengthwise. Hold two quarters of the cucumber together and slice into bite-size bits, repeating with the other two quarters then add all of the cucumber bits to the chicken mixture.

Using a fork, give the chicken and veggies a few big stirs to mix things up a bit then add the mayonnaise, mustard, creole seasoning, salt and pepper. Stir with a fork until everything is thoroughly coated and mixed completely. Cover with plastic wrap and chill for at least one hour (if desired, you may certainly eat it immediately after mixing it up, but we love how the flavors meld with a little chilling time in the fridge) before serving.

Once the chicken salad has chilled a bit, place two pieces of rye bread on a plate, side by side. Place a leaf or two of lettuce (washed & rinsed) on top of one slice of rye bread. Use a spoon to scoop up as much chicken salad as desired and heap it onto the lettuce leaves, using the spoon to spread the chicken salad in an even, thick layer. Top with the second piece of rye bread, slice in half (if desired) and enjoy immediately!

Don’t forget to check out the other Weekday Supper suggestions for this week! These are all delicious options that can be on the table within thirty minutes and a great way to shake up your Weekday Supper routine!

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