Here at Bread & Butter Concepts, we love local companies like Farm To Market Bread Co. We use many of their breads at BRGR, Urban Table, and Gram & Dun. Today, we’re sharing Urban Table''s Chicken Salad Sandwich recipe using a Farm To Market whole wheat bread. Now you can make it for your whole family, like we do!
CHICKEN SALAD SANDWICH
(makes 4 servings)
Grilled chicken - 2 lbs
Mayo - 1 cup
Small Diced celery - 1/4 cup
Chopped Pecans - 1/4 cup
Chopped Cranberries - 1/4 cup
Fresh Thyme, chopped - 1 teaspoon
Minced Chives - 2 Tablespoon
Lemon Juice - 1 teaspoon
Salt & Black Pepper - to taste
Preparing the salad:
Place all ingredients in a mixing bowl while chicken is cooking. Mix well.
Hand pull apart cooked chicken. Add pulled chicken to the dressing.
Mix well and taste for seasoning.
Building the Sandwich:
Butter - 4 Tablespoon
Wheat Bread - 8 each
Mayo - 8 Table spoon
Arugula - 2 cups.
Chicken Salad - 1 qt
-Spread soft butter on bread and grill to golden.
-Spread Mayo on one side of each bread.
-Distribute Arugula on mayo on one slice
-Place prepared chicken salad on arugula.
-Place the second piece of bread to cover the chicken salad.
-Cut in half and place on a plate. Serve with chips of your choice.
ENJOY!', 'Between the Bread: Chicken Salad Sandwich Recipe featuring Farm to Market Bread Co.