Sweet Cooking

Chicken Salad

In Just Good Food, Lunch on June 29, 2010 at 3:52 pm

This chicken salad is totally going to be on the menu at my imaginary restaurant.

I found the recipe for this chicken salad sandwich in the June issue of Bon Appetit. It’s a great issue – lots of good things to try. I couldn’t find the recipe on-line, so here you go:

Open-Face Chicken Salad Sandwiches with Asparagus and Prosciutto

Makes 6 servings

1 lb slender asparagus, trimmed

1/2 cup mayonnaise

1/4 cup plain nonfat Greek yogurt (I used goat milk yogurt instead)

1 T fresh lemon juice

1 T Dijon mustard

4 cups bite-size skinless cooked chicken (from 1 purchased roast chicken – or you can roast your own!)

1/2 cup chopped fresh chives

6 thin prosciutto slices (I used pancetta because the grocery was out of prosciutto – the pancetta was great!)

6 pieces of bread lightly toasted (the recipe suggests rye, but I used whole wheat)

2 green onions thinly sliced

1. Cook asparagus in boiling water until crisp-tender, about 3 minutes.  Drain and place asparagus in bowl of ice water to cool. Drain again and pat dry. Cut the asparagus into 3/4″ pieces (cut on a diagonal).

2. Whisk together the mayo, yogurt, lemon juice and mustard in a large bowl. Add the chicken, chives and asparagus and mix well. Season to taste with salt and pepper. Cover and chill the chicken salad.

3. Preheat oven to 375°. Spray a large baking sheet with nonstick spray. Arrange prosciutto slices in a single layer. Bake until prosciutto is crisp, about 15 minutes and let cool.

4. Divide chicken salad among toasted bread slices. Sprinkle with green onions and top each with 1 slice of prosciutto.

This is a great lunch or light summer dinner!

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