Fruity Chicken Salad

 

I had some leftover chicken to use and so I decided to make us some chicken salad sandwiches.  I like a chicken salad sandwich every now and then.

 

I saw what looked like a particularly tasty recipe in The Taste Of Home's Busy Family Cookbook that I had wanted to try for a while and today was the day!

 

I made it pretty much as written but with a few changes which I will add here.  The original recipe called for the filling to be used to stuff croissants, and that would indeed be very tasty! 

 

I didn't have any croissants however and I am quite fond of whole wheat toast, and so that is what I used for my sandwich.

 

The recipe called for a quantity of flaked almonds.  I always like to toast my nuts prior to using them.  I find that toasting them heightens their natural flavours, and adds to their crunch. 

  

Ten minutes in a moderate oven does the trick.  Make sure that they are well cooled off prior to using.

 

I have always thought that there isn't any kind of meat, poultry or fish sandwich that is not made better by adding the crunch, colour and flavour of fresh salad leaves. I like the mixes which contain rocket/baby arugula.

 

I quite adore the earthy pepperiness of rocket leaves!!

 

You can butter your whole wheat toast if you wish, or even just lightly spread it with a bit more mayo to help the leaves and filling to adhere better.

  

I cut it into quarters  . . .  I like the look of sandwich quarters . . . somehow they just look more special to me!

 

You get a nice sweetness from the sultanas, which are the same as golden raisins . . .

 

A sweet chewy tang from the dried cranberries  . . .  I really like dried cranberries and the flavour of cranberry has such a beautiful affinity with poultry.

 

The addition of some finely chopped red onion adds another layer of flavour . . . sharp but not overly so. It goes just right. If you don't have any red onions, I think chopped spring onions would work well in their place. 

  

These delicious sandwiches went down a real treat with us. Todd of course, man that he is . . .  enjoyed his on plain white bread,  not toasted. 

Yield: 4Author: Marie Rayner

Fruity Chicken Salad

prep time: 10 minscook time: 5 minstotal time: 15 mins

A delicious chicken salad with a wonderfully tasty and colourful blend of textures and flavours. You can use it to fill split croissants if you wish. I like to enjoy it on toasted whole wheat bread along with a layer of mixed baby salad leaves.

ingredients:

• 1 small stalk celery, trimmed and chopped
• 40g sultana raisins (1/4 cup golden raisins)
• 40g dried cranberries (1/4 cup)
• 45g toasted flaked almonds (1/4 cup)
• 165g good quality mayonnaise (3/4 cup)
• 1/4 tsp each salt and pepper
• 2 cups diced cooked chicken
• your desired choice of bread, croissant, etc.
• optional salad leaves

instructions:

1. Combine all of the ingredients in a bowl, mixing well.  Taste and adjust seasoning as required.  Spoon about 1/2 cup salad into each croissant or sandwich, on top of salad leaves if using. Serve immediately.

Created using The Recipes Generator

 

I would love to try this delicious chicken salad in croissants one day, as originally intended.  I bet it would be even more fabulous!  These were really tasty as is!  Bon Appetit! 

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