These chicken salad sandwich rolls are the perfect bite size sandwiches, whether for a nice picnic on the weekend, an appetizer for a cocktail party, or a something a little special for your kid’s lunches. I recently made these rolls for a Summer Soiree that my roommates and I hosted. We didn’t serve a full dinner, just smaller “Snacks” or appetizers and finger sandwiches, so this recipe was just perfect! Filling (even for the guys out there) but still small and dainty!
Start by poaching the chicken breast. Place chicken in a pot just large enough to hold the chicken breasts. Add enough water to cover by 1 inch. Add one medium ribbed celery stalk to the water along with ½ tsp of black peppercorns and 1 tsp of kosher salt. Bring the pot to a boil over medium to high-high heat. You will see foam forming, which is completely normal. Reduce to medium-low heat for about 15 minutes and until the chicken reaches an internal temperature of 160 degrees F. Strain the chicken and transfer to a kitchen stand mixer and beat with the paddle attachment until chicken is fully shredded.
Once the chicken has been shredded, add the celery, apple, red onion, grapes, Craisins, almonds/walnuts, mayo, greek yogurt, lemon juice, garlic powder, salt and pepper to the same bowl. Mix until fully combined. Refrigerate for at least 3 hours, or overnight. Serve chicken salad chilled on Hawaiian rolls with lettuce and enjoy!
- 1 pound chicken breast
- 1 medium ribbed celery stalk
- 1/2 tsp of black peppercorns
- 1 tsp of kosher salt
- 1/2 cup of finely chopped celery
- 1/2 cup diced apple
- 1/2 cup diced red onion
- 2/3 cup red grapes, halved
- 1/3 cup Craisins
- 1/4 cup sliced almonds or walnuts
- ¼ cup of mayonnaise
- 1/2 cup plain Greek yogurt
- 1 tablespoon freshly squeezed lemon juice\
- 1/2 teaspoon garlic powder
- 1 tsp of kosher salt
- 1 tsp of ground black pepper
- 8 Hawaiian rolls
- Lettuce for rolls
- Start by poaching the chicken breast. Place chicken in a pot just large enough to hold the chicken breasts. Add enough water to cover by 1 inch.
- Add celery stalk, black peppercorns, and kosher salt to the pot of water.
- Bring the pot to a boil over medium to high-high heat.
- Reduce to medium-low heat for about 15 minutes and until the chicken reaches an internal temperature of 160 degrees F.
- Strain the chicken and transfer to a kitchen stand mixer and beat with the paddle attachment until chicken is fully shredded.
- Add the celery, apple, red onion, grapes, Craisins, almonds/walnuts, mayo, greek yogurt, lemon juice, garlic powder, salt and pepper to the bowl of shredded chicken. Mix until fully combined.
- Refrigerate for at least 3 hours, or overnight.
- Serve chicken salad chilled on hawaiian rolls with lettuce.
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