chicken salad sandwich

Open-faced Chicken Salad Sandwich

This great chicken salad sandwich recipe is brought to you by one of our contributing authors, our dear friend and chef – Rayya Couquelet. It’s fresh and zesty, absolutely perfect for those summer BBQ’s! Read more about her below, and make sure to check out her blog for more of her delicious recipes.

Open-faced Chicken Salad Sandwich

Makes 4 servings

1/2 small red onion, thinly sliced
1 medium carrot, shaved into ribbons with a vegetable peeler
3 radishes, thinly sliced
4 slices rye bread or bread of choice
2/3 cup mayonnaise (I use Hellman’s brand)
2 tablespoons diced cornichons or diced dill pickles, plus 1 tablespoon brine
from the jar
½ teaspoon salt
½ teaspoon pepper
2 cups shredded chicken breast, baked
2 Tablespoons cup chopped fresh cilantro
1/2 Tablespoon chilli sauce (such as Sriracha) – optional

1. Toast 4 slices of rye bread (or any bread of your choice)
2. Prep the red onion, cornichon, carrots and radishes and set aside
3. Mix the chile sauce with 2 tablespoons of the mayonnaise in a small bowl
and set aside – this step is optional if you do not like chilli sauce
4. Whisk the remaining mayonnaise, the cornichons and its brine with 1/2 teaspoon salt and pepper in a large bowl.  Add the shredded chicken, onion, carrots, radishes and chopped cilantro and toss to
combine. Taste and adjust seasoning to your liking
5. Spread each piece of bread with some of the chilli mayonnaise, then top
with the chicken salad and garnish with additional carrots, onions and cilantro

** Sandwich can be served open faced or closed between 2 slices of bread.
For a lighter option, serve on top of a bed of lettuce!

** Cooks Note: You can buy a pre-cooked chicken such as a Rotisserie and
use it in this recipe or simply cook 2-3 chicken breasts at 180 degrees C for
12-15 minutes. **


chicken salad sandwichRayya Couquelet is a self-proclaimed foodie and talented home cook. Her professional career in food and beverage began more than ten years ago, with Hilton Hotels, while she was still living in the United States. She moved to Lebanon eight years ago and continued to build her career in food and beverage, holding regular cooking classes throughout the country and consulting with a number of private establishments and public institutions in Lebanon and in other countries in the Middle East.  Rayya currently works with her husband, Chef Alexis Couquelet, helping run the delicious French bistro Couqley. In her spare time she still bakes yummy desserts in her own home bakery “From the Kitchen of Rayya Danielle”.

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