Chicken Salad Sandwich
A luxurious chicken salad sandwich featuring truffle oil, toasted almonds, and served on buttery brioche bread.
3 cups
Roasted Chicken-shredded (skin removed)
1/2 cup
Aioli
1 tbsp
Truffle Oil
1 tsp
Lemon Zest
1/4 tsp
White Pepper
See all 11 ingredients ↓
A luxurious chicken salad sandwich featuring truffle oil, toasted almonds, and served on buttery brioche bread.
Instructions
- In a medium bowl, combine all Sauce ingredients and whisk until emulsified.
- Add the shredded Roasted Chicken, Celery, Shallot, Toasted Almonds, and Chives to the bowl with the sauce.
- Gently fold until everything is well combined, being careful not to overmix.
- Lightly toast the Brioche Bread.
- Spread the chicken salad mixture evenly onto four slices of Brioche.
- Top with the remaining four slices of Brioche and serve immediately.
-
3 cups
720 mL
Roasted Chicken-shredded (skin removed)
-
1/2 cup
120 mL
Aioli
-
1 tbsp
15 mL
Truffle Oil
-
1 tsp
5 mL
Lemon Zest
-
1/4 tsp
1.25 mL
White Pepper
-
1/4 tsp
1.25 mL
Sea Salt
-
1/4 cup
60 mL
Celery-finely diced
-
1/4 cup
60 mL
Shallot-minced
-
2 tbsp
30 mL
Toasted Almonds-slivered
-
1 tbsp
15 mL
Fresh Chives-chopped
-
8 slices
N/A
Brioche Bread
Equipment
- Medium Bowl
- Whisk
- Knife
- Cutting Board
- Toaster
Instructions
- In a medium bowl, combine all Sauce ingredients and whisk until emulsified.
- Add the shredded Roasted Chicken, Celery, Shallot, Toasted Almonds, and Chives to the bowl with the sauce.
- Gently fold until everything is well combined, being careful not to overmix.
- Lightly toast the Brioche Bread.
- Spread the chicken salad mixture evenly onto four slices of Brioche.
- Top with the remaining four slices of Brioche and serve immediately.
Nutrition per serving
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