A piquant mix of shallots, lemon zest and herbs punches up these chicken salad sandwiches from Ben Mims. Rinsing the shallots in the gremolata softens their oniony flavor.
Ingredients
- 3/4 cup diced cooked chicken breast
- 1/4 cup extra-virgin olive oil
- 1/4 cup mayonnaise
- 1/4 cup Champagne grapes or quartered small green grapes
- 3 tbsp finely chopped roasted cashews
- 2 tsp minced chives, plus chopped chives for garnish
- 1 tsp fresh lemon juice
- 3 tbsp minced shallots, rinsed and drained
- 1 tbsp minced chervil
- salt
- pepper
- finely grated zest of 1/2 lemon
- 2 slices of rye bread
Directions
- In a bowl, mix the chicken, oil, mayonnaise, grapes, cashews, minced chives, lemon juice and two-thirds each of the shallots and chervil; season with salt and pepper. In another bowl, mix the remaining shallots and chervil with the lemon zest.
- Spread the chicken salad on the rye. Cut the sandwiches into halves or quarters. Sprinkle the gremolata on top and garnish with chopped chives.
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Recipe Credit: Ben Mims
Image Credit: Con Poulos
