Lauren's Kitchen

Creamy Yogurt and Gherkin Chicken Salad Open Faced Sandwiches

on Oct 05 in Salads, Starters tagged All, Appetizers, Chicken, Salad, Sandwiches, Side Dishes by Lauren

This is an easy way to cut some of the unnecessary fat out of the traditional chicken salad.  I love chicken salad.  Grapes and walnuts or just plain tarragon - it’s the best picnic food there is!  I used gherkins to add some sweetness to this tarragon chicken salad, and I have to say, this is certainly an approach that will be added to my standard chicken salad repertoire.

 

 

 

Ingredients:

• 2 lbs bone-in chicken breasts
• 1/2 cup white wine
• 1/4 cup mayonnaise
• 1/2 cup greek yogurt
• 2 shallots, finely diced
• 1/4 red onion, finely diced
• 2 tsp celery seed
• 2 Tbsp freshly chopped herb (tarragon, thyme, oregano, dill, chives - I used tarragon and chives)
• sea salt and freshly ground pepper, to taste
• good handful sweet gherkins (about 1/4 cup) sliced thinly
• small pinch of sugar, to taste
• 1 Tsp white wine vinegar
• 1 baguette, thinly sliced
• butter
• romaine lettuce leaves

Directions:

Place chicken in a deep bowl, cover completely with water and 1/2 cup wine, and boil over high heat.  Reduce the heat to medium, and simmer for about 10 minutes.  If you’re using boneless breasts,  simmer for about 5 minutes.  Remove the pot from the heat, and allow chicken to  absorb the hot wine/water for an additional 15 minutes.  Remove from the water.  The result will be moist, delectable chicken breast.  When the chicken is cool to the touch, chop into small bite-sized chunks or use 2 forks to pull the chicken from the bone. 

In a bowl, combine the yogurt, mayonnaise, white wine vinegar, shallots, onion, celery seed, sliced gherkins, and chopped herbs.  Whisk until well combined.  Taste and adjust seasoning by adding salt, pepper, and a bit of sugar.  Add the chicken and combine until well coated.  Put in the refrigerator for 30 minutes, or overnight.   

Preheat the oven to 400 degrees.   On a non-stick cookie sheet, spread out the sliced baguettes, thinly coat with butter, season with salt and pepper, and bake until crispy, about 7 minutes. 

To assemble, lay a slice of baguette on a plate, layer with small leaves of romaine, and add a generous spoonful of the chicken salad on top.

Enjoy!

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