Last week I had a bag of cherries leftover from my delicious Bourbon Bacon Cherry Crumble and a bunch of fresh tarragon left from preparing my Zucchini Corn Cakes with Tarragon Remoulade, so I decided to combine the two in a scrumptious Chicken Salad!
Sticking with my “Glutenless in August” theme, I picked up a loaf of Rudi’s Multigrain Gluten Free Bread. I’m not BS-ing you here, this is some of the best bread I’ve ever had! It was really flavorful and toasted up perfectly for the base of my Chicken Salad Sandwich.
In an effort to not overwhelm the delicious chicken salad, I kept the sandwich open face and simply piled it on top of fresh spinach.
I prepared this sandwich for myself and my producer last week. That’s right, I said producer! In case you missed my previous post, I’m launching a web series September 2nd!
Cooking Secrets of a Single Girl will go live in less than 3 weeks, so be sure to check it out!
In the meantime, prepare this delicious sandwich for a simple lunch to take to work or school!
- ⅓ cup greek yogurt
- 1 tsp honey
- 1 tbsp dijon mustard
- 1 lemon (zest and juiced)
- 1 tbsp fresh tarragon (minced)
- 2 tbsp green onions (chopped)
- ¼ tsp black pepper
- 2 cups chicken (cooked and shredded)
- ¼ cup walnuts (chopped)
- ½ cup cherries (pitted and chopped)
- ¼ cup celery (chopped)
- 4 slices Rudi’s Gluten Free Multigrain Bread
- 1 cup fresh spinach
Begin by combining the greek yogurt, honey and dijon mustard in a small bowl.
Add the lemon juice and zest, tarragon, green onions and black pepper.
In a large bowl combine the shredded chicken, walnuts, cherries and celery.
Add the dressing to the chicken salad and stir to combine.
Place in the refrigerator for 10-15 minutes.
Lightly toast the gluten free bread, then place 5-6 leaves of spinach on top of the bread, add the chicken salad and serve.
This sandwich was so good, I ate the leftovers at 9 AM the next day for breakfast! True story, you can ask my intern
♦ Gluten Free Option: This recipe is gluten free.