Prep time:
15 minutes
|
Cook time:
15 minutes
|
Total time:
30 minutes
This chicken salad sandwich made with a mint cilantro sauce and made for Bubbies by A Bright Moment is crunchy and fresh and the perfect way to enjoy leftover chicken.
Ingredients
For the Creamy Mint-Cilantro Sauce:
- ¾ cup olive oil
- 1 egg
- Juice & zest of 1 lemon
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp fresh cilantro, chopped
- 1 tsp fresh mint, chopped
- 1 tsp Bubbies Kosher Dill Pickles, brine only
- ¼ tsp salt
For the sandwiches:
- 6 croissants
- 1 head of Bibb lettuce
- 2 lb cooked chicken breasts, sliced into cubes, about 3 cups
- ¾ cup celery, chopped finely
- ¾ cup red grapes, halved or quartered
- ¾ cup plain greek yogurt
- 2 green onions, chopped
- ½ cup Bubbies Kosher Dill Pickles, chopped finely, pickles only
- ⅓ cup cilantro, chopped
- Juice of 1 Lemon
- 1 tbsp dijon mustard
- ½ cup pecans or walnuts, chopped (optional)
Directions
- To make the mint-cilantro sauce, add all ingredients except the olive oil into the bowl of a stand mixer. Use the whisk attachment to mix together. On medium speed, gradually drizzle in the olive oil. Whisk for 2 minutes. Set aside.
- To make the chicken salad, add the cooked and chopped chicken into a separate large mixing bowl. Add the finely chopped celery, grapes, onions, dill pickles, cilantro, and (optional) nuts. Toss to combine.
- Whisk together the lemon juice, dijon mustard, and yogurt in a small bowl. Add into the chicken salad bowl with ¼ cup of mint-cilantro sauce. Toss until the chicken is well coated in the sauces.
- To assemble the sandwiches, slice the croissant ¾ th of the way to create a slit-like opening. Add a small slather of the mint-cilantro sauce on the bottom piece, then a layer of Bibb lettuce and a generous portion of the chicken salad.
- Enjoy!
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