Executive Chef Mark Shoopman puts the comfort in food with his Grilled Sweet and Savory Chicken Salad Sandwich! Here’s the recipe:
Grilled Sweet and Savory Chicken Salad Sandwiches
By Certified Executive Chef Mark Shoopman, CEC, CFBE
1 pound Boneless chicken breast, cooked, chilled and diced into ½ inch chunks
½ cup Sun dried cranberries
½ cup Sweet Vidalia or other sweet onion, finely diced
½ cup Red pepper, finely diced
½ cup Feta cheese crumbles
½ cup Celery, finely diced
1-1/4 Cup Yogurt –mayo dressing, (recipe follows)
6 Slices Sourdough Bread, or your favorite
6 Slices Havarti cheese
As needed Softened butter for grilling sandwiches
Dressing Ingredients and Procedure:
½ cup Yogurt, plain
¾ cup Mayonnaise
2 tablespoons Agave, (can substitute honey)
2 tablespoons Rice vinegar, seasoned
To taste Salt and freshly ground pepper
*Mix all ingredients in a non metallic bowl and chill for 30 minutes.
Procedure and Presentation:
Chill all ingredients and then in a large mixing bowl combine all the salad ingredients except the avocados and the blueberries.
Gently fold in the dressing and then then the avocados and blueberries at the very end.
Generously butter one side of the bread and on a griddle over medium high heat, place the bread butter side down. Top each slice with a slice of the Havarti cheese, then place a nice scoop of the chicken salad on one slice and top with the other. Grill on each side until golden and heated through, about 3 minutes each side. When finished, let rest for a few seconds and then cut in half and serve with your favorite soup!