Craig Claiborne’s Chicken Salad Sandwich
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.
Ingredients
- 1poached chicken, 3 1/2 pounds
- 1 cupfinely chopped celery
- ½ cupfinely chopped onion
- ½ cupdrained capers
- ½ cupyogurt
- ¾ cupmayonnaise, preferably homemade
- 1 tablespoonred wine vinegar, or to taste
- salt to taste, if desired
- freshly ground black pepper, to taste
- 1 tablespoonfinely chopped parsley
- 2 tablespoonsfinely chopped scallions
- 8slices rye bread, either freshly toasted or left untoasted
- pickle strips, radishes or cherry tomatoes, for garnish
Directions
- 1
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.
- 2
Blend together the yogurt, mayonnaise and vinegar and add to the chicken mixture. Add salt, pepper, parsley and scallions and toss to blend.
- 3
Use the bread to make sandwiches, garnished, if desired, with pickle strips, radishes, cherry tomatoes or any garnish of your choice.