Monday, 28 May 2012
I have to admitit, and come clean with you all. . . when I was a growing up, I would never have touched a sandwich like this with a ten foot pole! Yes, I will come clean. I was very picky and a bit stroppy when it came to food or trying out anything different. I know!! Very hard to believe!
But there you have it. There would have been far toooooooooo much stuff mixed together in this for my childhood tastes. Too many questionables. Too much texture and colour. Sliced chicken on buttered white bread with some salt and pepper, and possibly a teensie dab of mayonnaise?? But of course . . . never anything extra!! Oh no!! No cranberry sauce, or stuffing or anything else. (I quite like chicken, cranberry and stuffing sandwiches now!)
I'm happy to say that is definitely not the case anymore. I have an extremely worldly palate now, which whilst that means I still wouldn't eat a snail or squid . . . I will eat food with different ingredients and textures and I would choose a whole grain bread over a white bread most days of the week!
This is a fabulous chicken salad. It's nutty and fruity and not overly filled with mayonnaise (as some tend to be) You don't need a lot of mayo as there are so many other flavours and textures in this.
Of course you don't have to have it in a sandwich. It's equally as delicious scooped onto a lettuce leaf! But just look at that bread. It's Swiss Muesli Bread . . . my new favourite . . . all stogged full of grains and seeds and raisins. (Don't judge me. It's delicious with chicken salad. Trust me on this. It also goes great with Ham and mustard.)
We had these for lunch today after church and they went down a real treat. Seriously.
*Tasty Chicken Salad Sandwich*
Don't knock it until you try it! These are fabulous!!
2 cups of chopped cooked chicken breast meat, no skin or bone (about half a pound or so, 2 single breasts)
75g of dried cranberries, chopped coarsely (about 1/2 cup, loosely packed)
60g of chopped toasted walnuts (1/2 cup)
1 stalk of celery, trimmed, washed and chopped
1 spring onion, trimmed and chopped
75ml of buttermilk (1/4 cup)
1 large dollop of low fat mayonnaise (about 1/4 cup)
2 tsp fresh lemon juice
1 tsp dried dill weed
1 tsp dried parsley flakes
1/4 tsp garlic powder
1/4 tsp onion powder
fine seasalt and freshly ground black pepper to taste
softened butter for spreading
8 slices of a sturdy bread (I used Swiss Meusli Bread)
Stir the mayonnaise, buttermilk, lemon juice, seasonings, herbs and seasonings together in a bowl. Fold in the chicken, cranberries, walnuts and celery. Mix all together well.
Spread your slices of bread with a small amount of softened butter. Pile on the chicken salad, dividing it equally amongst four slices, butter sides up. Top with the remaining four slices of bread, butter side down. Press gently together. Cut in half diagonally, and serve immediately.