I’m a practical cook. I abhor waste and I love transforming ingredients. So most days, my recipes are fueled by whatever is in my fridge. This time, it was half a roast chicken leftover from last night’s dinner. We also had waaaay too much sliced bread on hand. So chicken salad sandwiches just made sense. At the last minute, I threw in some sliced snap peas for crunch and they added such a lovely texture that they’re totally invited to my next chicken or tuna or potato salad.
Read on for the recipe and more!
With only a few ingredients, this chicken salad comes together fast and makes a satisfying and zippy sandwich.
Oh yeah, a little drizzle of olive oil on the outside of your toasted bread gives your sandwich a subtle extra layer of flavor (especially if you’re using whole grain bread because white bread makes you feel guilty).
This chicken salad also loves entertaining – make little tea sandwiches or just put it in lettuce cups or on top of crackers for some satisfying party fare.
OR, pile it high on a a toasted slice of thick, hearty bread with a soft boiled egg sliced on top, finished with a drizzle of olive oil, salt and pepper. Now that’s a grown-up lunch.
Easy Peas-y Chicken Salad
Cooked meat from 1/2 chicken
1/2 c snap peas, sliced thin
2 stalks celery (including celery leaves), sliced thin
2 scallions, sliced thin
3 tbsp mayonnaise
2 tbsp whole-grain dijon mustard
2 tsp poultry seasoning
1 tbsp white balsamic, red wine, champagne or other mild, light colored vinegar
salt and pepper to taste
Optional: 1 tbsp chopped parsley or 1 tsp chopped tarragon, dill or thyme
Pull your cooked chicken off the bone and shred or rough chop. Slice your celery, snap peas and scallions thin and throw it into a big bowl with the chicken. Add your mayonnaise, mustard, vinegar, poultry seasoning and whatever herbs you are using and mix this all together. Taste and add salt and pepper as necessary.