Friday
July
23, 2010

Open-Face Chicken Salad Sandwiches

7 Comments  |  Poultry, Sandwiches

Open-Face Chicken Salad Sandwiches

I’ve had this recipe in my queue since May. I keep looking at it. And I keep drawing a blank. So I figured I’d just post it already, without any clever quips or dialogue, before it becomes one of those forgotten recipes stashed away in the depths of the recipe pile. Because it was tasty. It was different. And it deserves to be remembered.

Open-Face Chicken Salad Sandwiches

Open-Face Chicken Salad Sandwiches

Makes 6. Recipe from Bon Appetit.

Ingredients:

1 pound slender asparagus, trimmed
1/2 cup mayonnaise
1/4 cup plain nonfat Greek yogurt
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
4 cups skinless cooked chicken (from 1 rotisserie chicken), cut into bite-size pieces
1/2 cup chopped fresh chives
6 thin prosciutto slices
6 1/2-inch thick slices rye bread, lightly toasted
2 green onions, thinly sliced

Directions:

Cook asparagus in a pot of boiling salted water until just crisp-tender, about 3 minutes. Drain, Place asparagus in bowl of ice water to cool. Drain again. Pat dry and cut into 3/4-inch diagonal pieces, leaving tips whole.

Whisk mayonnaise, yogurt, lemon jhuice, and mustard in large bowl to blend. Mix in chicken pieces and chives, then asparagus pieces. Season to taste with salt and pepper. (Do ahead: can be made 6 hours ahead. Cover and chill).

Preheat oven to 375 degrees F. Spray large rimmed baking sheet with nonstick spray. Arrange prosciutto slices in single layer on prapared sheet. Bake until prosciutto is crisp, about 15 minutes. Cool on sheet.

Divide chicken salad among toasted bread slices. Sprinkle with green onions; top each with 1 prosciutto slice and garnish with chervil sprig, if desired.

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  1. Maddie
    July 23, 2010
    #1 | Reply

    It is my firm belief that bacon makes everything better. You may be using prosciutto here, but I think the same principle applies. Looks delicious!

  2. Sharlene
    July 24, 2010
    #2 | Reply

    That’s one of the yummiest chicken salads I’ve ever seen. So excited to try it out!

  3. Heather Christo
    July 24, 2010
    #3 | Reply

    This fresh sandwich will be great finger food for guests! Can’t wait to try it.

  4. Lannae
    July 25, 2010
    #4 | Reply

    Did you see?! You are on the Top 10 Food Blogs in Nashville! :)

    http://www.blogs.com/topten/top-10-nashville-food-blogs/

    Awesome!

  5. momgateway
    July 25, 2010
    #5 | Reply

    love the yogurt, lemon juice and chive addition to this chicken salad…i so healthy and gorgeous…..looks like a perfect recipe for our Momgateway Light Recipes Contest…the deadline is July 25 at midnight…there is still time if you decide to submit it.

  6. Val
    July 26, 2010
    #6 | Reply

    That looks so chic. I never thought chicken salad could. It’s also perfectly light and summery for these sweltering days!

  7. Sara
    July 30, 2010
    #7 | Reply

    Hiya – I made this as soon as I got that issue of BA. And I found your blog bc I needed the recipe to make again (not on ba.com).

    Just wanted to add that I have used their mayo/greek yogurt/dijon/lemon/chive dressing to make a KILLER potato salad. Just the right amount of bite and zip to go with the creamy mayo. I don’t know about you, but I hate hate hate overly mayonnaisey potato salads.

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