Chicken Salad Sandwich Recipe
This chicken salad recipe combines flavorful fresh herbs, pecans, and cranberries for a nutritious, delightful meal perfect for any occasion.
Ingredients
- 1 pound Boneless, skinless chicken breasts
- ½ cup Fresh herbs (Italian parsley, rosemary, tarragon)
- 1 Onion (yellow or red, thickly sliced)
- 1 lemon Juice of 1 lemon
- ½ teaspoon Salt
- ½ teaspoon Freshly ground black pepper
- ⅔ cup Celery, chopped
- 1 small Shallot, finely chopped
- ¾ cup Dried cranberries, sweetened
- ½ cup Toasted pecans, chopped
- 1 tablespoon Tarragon leaves, finely chopped fresh
- ½ cup Sour cream (regular or low-fat)
- ¼ cup Mayonnaise
- 1 teaspoon Curry powder
- To taste Salt and pepper
Instructions
- Preheat the oven to 375°F. Spray a shallow roasting dish with cooking spray and arrange thickly sliced onions and half of the fresh herbs inside.
- Place the chicken breasts on top, squeeze fresh lemon juice over them, and season with salt and pepper.
- Roast uncovered for 35 minutes until the chicken is cooked through. Let the chicken cool and chop it for the salad, discarding the herbs and onions.
- In a large bowl, mix the chopped chicken with celery, shallot, cranberries, toasted pecans, fresh tarragon leaves, sour cream, mayonnaise, and curry powder.
- Stir well, then taste and adjust the seasoning with salt and pepper as needed.
- Cover the bowl and chill the salad for several hours or overnight to allow flavors to meld.
- For tea sandwiches, slice bread into small finger portions.
- Optionally, spread a small amount of mayonnaise on the bread, then place a tablespoon of chicken salad onto each piece.
Notes
- Use fresh herbs to elevate your salad with vibrant flavors.
- Toasting nuts before adding enhances their flavor and crunch.
Nutrition
Calories: 350kcalCarbohydrates: 20gProtein: 25gFat: 20gSaturated Fat: 3gSodium: 500mgFiber: 3gSugar: 8g
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