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Spicy Chicken Salad Sandwiches

Like the yummy Charred Broccoli Salad on our website, this recipe comes from chef Alon Shaya, the brilliant winner of the 2015 James Beard Best Chef – South award. Use a rotisserie chicken, or bake the chicken yourself.

Prep Time:

30 mins.

Cook Time:

20 mins.

Yield:

4

Ingredients

  • 3 ½ to 4 cups diced rotisserie chicken, or 2 large boneless skinless chicken breasts and 2 large boneless skinless chicken legs or thighs
  • 2 ½ teaspoons kosher salt, divided use
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • ½ cup finely diced red onion
  • ⅓ cup finely diced celery
  • ¼ cup sliced green onions (green and white parts)
  • ¼ cup chopped cilantro
  • 1 tablespoon chopped mint
  • ¾ cup Blue Plate® Light Mayonnaise with Greek Yogurt
  • 2 tablespoons sriracha hot chili sauce, or to taste
  • 1 cup sliced pickles
  • 4 sandwich buns, or other bread

Directions

  1. PREHEAT oven to 400 degrees if using fresh chicken. Season chicken in a bowl with 2 teaspoons salt, pepper and olive oil. Put the chicken on a baking sheet and bake about 20 minutes, until cooked through. Cool, then dice.
  2. PLACE chicken, onions, celery, cilantro, mint, mayonnaise, sriracha and ½ teaspoon kosher salt in a large bowl. Stir well to combine.
  3. TOAST buns or bread until golden brown.
  4. DIVIDE salad evenly on bottoms of the buns. Top with sliced pickles. Put tops on the sandwiches and press down lightly. Serve immediately.