Open-face chicken salad sandwiches with arugula.
A coworker recently shared her recipe for slow-cooker chicken salad and in it, she mixes in nuts, grapes, curry powder, and cayenne pepper; and adds avocado (in lieu of mayonnaise) at the last second. This post is a cross between that plus Ina Garten’s Chicken Salad Veronique recipe. I recently made it one weekend and absolutely loved the results: You won’t believe how tender the chicken comes out of the slow cooker—unusual for white meat. This recipe keeps well in the fridge, it can be made into open-faced sandwiches as pictured above, or mixed in with your favorite greens with a squeeze of lime and a drizzle of olive oil.
YOU’LL NEED:
- 2 large chicken breasts (bone-in or fillets)
- salt and pepper to taste
- 1 cup chicken broth (enough to skim the tops)
- 1 bay leaf
- a handful of seedless grapes, halved
- a handful of pecans, toasted and chopped
- 1 avocado
- Japanese mayonnaise as desired
- salt and pepper to taste
- dash of cumin, turmeric, cayenne pepper and/or any other spice you like!
- squeeze of lime (or lemon)
- bunch of arugula
- three large slices of sourdough bread (or any “hefty” bread of your choice)
DIRECTIONS
- Combine chicken breasts, bay leaf, and broth; set slow cooker on low for 6 hours. Discard broth or set aside for stew.
- In a bowl, shred cooked chicken with a fork and combine the rest of the ingredients. Season to taste.
- Serve on warm, toasted sourdough slices and top with arugula, squeeze of lime, and drizzle of olive oil
- Or, serve over a bed of greens. You’ll have enough leftover salad to do both. 🙂
Instagram version. 🙂
