Cuisine. The Open-Faced Chicken Salad Sandwich.


I like a roast chicken, especially one that I haven’t had to roast. Most grocery stores do pretty good ones nowadays, so if I’m looking to cut down on prep time for a meal, picking up a couple of them is usually a good idea. I usually let them sit in the fridge for a day to firm up, then strip the meat off the bone and dice it up.  That way, later on when I’m hungry and tired, I’ve got a lot less prep to do.

There’s lots of different ways to make chicken salad. I like shallots, really finely diced, celery, also really finely diced, campari tomatoes with the seeds and pulp removed and also diced. In my kitchen, I have parsley and thai basil growing in pots in the window-sill. I grab some of each, roll them up in a tight ball and slice them very fine. That’s called a chiffonade, and it is a French technique. Nice way to get the herbs finely chopped pretty quickly. Add a little kosher salt, some ground black pepper, and a dash of cayenne. Then add mayo and brown mustard and stir all together.

I like this salad on toasted sourdough. A scoop on some toast, topped with a nice thin slice of cheddar, or a little blue cheese crumble, then under the broiler until the cheese is bubbly. Mine was served with supremed pink grapefruit. To supreme a grapefruit, slice the the skin of the grapefruit with a chef’s knife, then cut between the wedge-shaped membranes. Gives you a lovely slice of grapefruit without all that chewy skin that comes on the sections.

Dig in.

About gojohnego

Avid foodie and kitchen tinkerer, artist, news junky and political wonk, musician, blogger, naturist, dog-daddy, and owner of a kinky play-space. ...and did I mention I'm single ;)
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