ROAST BEEF POOR BOY SANDWICH RECIPE RECIPES

Name: Craig Claiborne’s Chicken Salad Sandwich
Total time: 15 min
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 1 poached chicken, 3 1/2 pounds; 1 cup finely chopped celery; 1/2 cup finely chopped onion; 1/2 cup drained capers; 1/2 cup yogurt; 3/4 cup mayonnaise, preferably homemade; 1 tablespoon red wine vinegar, or to taste; salt to taste, if desired; freshly ground black pepper, to taste; 1 tablespoon finely chopped parsley; 2 tablespoons finely chopped scallions; 8 to 12 slices rye bread, either freshly toasted or left untoasted; Pickle strips, radishes or cherry tomatoes, for garnish

CRAIG CLAIBORNE’S CHICKEN SALAD SANDWICH RECIPE - NYT COOKING

Craig Claiborne’s Chicken Salad Sandwich Recipe - NYT Cooking image

Originally printed in 1981, here is Craig Claiborne’s take on the classic chicken salad sandwich. In his version, a combination of mayonnaise (preferably homemade) and yogurt is used which yields a lighter, tangier sandwich filling. He calls for using poached chicken, but the leftover roast chicken from last night would work beautifully as well.

Provided by The New York Times

Total Time 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 poached chicken, 3 1/2 pounds
1 cup finely chopped celery
1/2 cup finely chopped onion
1/2 cup drained capers
1/2 cup yogurt
3/4 cup mayonnaise, preferably homemade
1 tablespoon red wine vinegar, or to taste
salt to taste, if desired
freshly ground black pepper, to taste
1 tablespoon finely chopped parsley
2 tablespoons finely chopped scallions
8 to 12 slices rye bread, either freshly toasted or left untoasted
Pickle strips, radishes or cherry tomatoes, for garnish

Steps:

Strip the cooked chicken meat from the bones and cut it into bitesize pieces. There should be about 3 1/2 cups. Put the meat into a mixing bowl. Add the celery, onion and capers.
Blend together the yogurt, mayonnaise and vinegar and add to the chicken mixture. Add salt, pepper, parsley and scallions and toss to blend.
Use the bread to make sandwiches, garnished, if desired, with pickle strips, radishes, cherry tomatoes or any garnish of your choice.

Nutrition Facts : @context http//schema.org, Calories 644, UnsaturatedFatContent 36 grams, CarbohydrateContent 10 grams, FatContent 51 grams, FiberContent 2 grams, ProteinContent 36 grams, SaturatedFatContent 12 grams, SodiumContent 864 milligrams, SugarContent 2 grams, TransFatContent 0 grams

GRILLED CHICKEN BRUSCHETTA - SKINNYTASTE

Grilled Chicken Bruschetta - Skinnytaste image

Grilled Chicken Bruschetta is a summer staple in my house! Basically a caprese made with juicy tomatoes, mozzarella, basil, red onion, garlic and balsamic, a delicious weeknight meal!

Provided by Gina

Categories Dinner

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 9

Ingredients

3 medium vine ripe tomatoes
2 small cloves garlic (minced)
1/4 cup chopped red onion
2 tbsp fresh basil leaves (chopped)
1 tbsp extra virgin oil
1 tbsp balsamic vinegar
kosher salt and fresh cracked pepper to taste
3 oz part skim mozzarella (diced (omit for whole30, paleo))
1.25 lbs 8 thin sliced chicken cutlets

Steps:

Combine onion, olive oil, balsamic, 1/4 tsp kosher salt and pepper. Set aside a few minutes.
Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional 1/8 tsp salt and pepper to taste. Set aside and let it sit at least 10 minutes or as long as overnight.
Toss in the cheese when ready to serve.
Season chicken with salt and fresh pepper.
Preheat the grill to medium-high, clean and oil the grates to prevent sticking.
Grill the chicken 2 minutes on each side, set aside on a platter and top with bruschetta and serve.

Nutrition Facts : ServingSize 2 pieces, Calories 282 kcal, CarbohydrateContent 7 g, ProteinContent 38.5 g, FatContent 11 g, SaturatedFatContent 3.5 g, CholesterolContent 116 mg, SodiumContent 173 mg, FiberContent 1.5 g, SugarContent 0.5 g

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Originally printed in 1981, here is Craig Claiborne’s take on the classic chicken salad sandwich. In his version, a combination of mayonnaise (preferably homemade) and yogurt is used which yields a lighter, tangier sandwich filling. He calls for using poached chicken, but the leftover roast chicken from last night would work beautifully as well.
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