Cooking Lesson #1068: Summer Picnic Chicken Salad Sandwiches

…from the Perspectives’ Test Kitchen

How you doin’? Tuna and chicken salad sandwiches are perfect for summer picnics and boat deck picnics (provided you keep them well chilled). If you’re looking for come-back flavor, the combination of creamy sauce, tender chicken and bright sun-dried tomatoes creates a meal with tons of craveablity.
 
The resulting tangy and delicious dressing that binds shredded chicken together perfectly for making a sandwich or scooping up with crackers or chips. A little bit of minced shallot cuts through the richness and a splash of vinegar compliments the tang from the sun-dried tomatoes. For the shredded chicken, any leftover chicken is okay to use or make it easy on yourself and use store-bought rotisserie chicken.
 
Prep time:  15 minutes
Yield:  6 servings
 
Ingredients 
1/2 cup mayonnaise
1/2 cup Greek unflavored yogurt
1-1/2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
2 teaspoons garlic powder
2 teaspoons dried basil
1/2 teaspoon kosher salt, plus more to taste
3/4 teaspoon freshly ground black pepper
1 (7-ounce) jar sliced sun-dried tomatoes packed in oil
3 cups (about 1 pound) shredded cooked chicken
3/4 cup grated Parmesan cheese
1 finely chopped large shallot
1 tablespoon chiffonade-cut fresh basil leaves
 
Directions
To make the dressing

1. In a large bowl, stir together the mayonnaise, yogurt, mustard, vinegar, garlic powder, basil, salt, pepper, and 1 tablespoon of the oil from the sun-dried tomato jar until combined.

To mix the salad

1. Drain and chop the sun-dried tomatoes from the jar into small pieces (you should have about 1 cup). Reserve the oil from the tomatoes.
2. Add the chopped tomatoes to the mayonnaise mixture.
3. Add the shredded chicken, Parmesan cheese and shallot and stir until well combined.
4. Taste, season as needed and serve garnished with basil.
5. Heap the chicken salad on top of toasted brioche slices or your favorite bread, croissant or roll.
6. Refrigerate any leftovers in an airtight container for up to 3 days.

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ChefSecret:  Any soft bread is perfect for my Summer Picnic Chicken Salad Sandwiches—lightly toasted brioche or a fresh-baked butter croissant are perfect.

Quip of the Day:  I made a chicken salad this morning... But he wouldn’t eat it.
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