I’m a fan of salad sandwiches- egg salad, potato salad, tuna salad, and now chicken salad. I came across this article in the SF Chronicle one weekend and have made it several times since then. It’s great for hiking trips, camping trips, or just plain lunch. I like to use leftover rotisserie chicken meat- especially the one from Costco! You can mix in different ingredients as well- in the pictures, I added onion and red bell pepper.
Makes 4 sandwiches
3 boneless, skinless chicken breast halves (Or leftover rotisserie chicken diced into small cubes/pieces)
Kosher salt and ground black pepper, to taste
1 3/4 cups store-bought barbecue sauce
3 to 4 tablespoons mayonnaise
2 sliced green onions
1 tablespoon minced basil (I sometimes substitute cilantro)
4 soft French or potato rolls, cut in half
1/4 head butter lettuce
1 to 2 tomatoes, cut into thick slices
If you don’t have rotisserie chicken on hand, you can make chicken as follows:
1. Season the chicken with salt and pepper, and marinate in 1 1/2 cups of the barbecue sauce for 2 to 4 hours.
2. Preheat a grill to medium-high, and grill chicken until cooked through, about 6-8 minutes on each side. Alternatively, cook the chicken on a grill pan.
If you already have rotisserie chicken or leftover cooked chicken on hand, you can make chicken as follows:
1. Cut chicken into small dice. Mix with the remaining 1/4 cup barbecue sauce and mayonnaise, and season well with salt and pepper. Stir in the green onions and basil or cilantro.
2. Divide chicken salad among the bottoms of four rolls, top with lettuce and tomato slices, and cover with the tops of the rolls.