Chicken Salad Sandwich
makes 1 sandwich
Chicken salad sandwiches are a summer picnic classic. This upscale version is made with preserved lemon aioli and mustard microgreens for just a bit of heat.
INGREDIENTS
- 1/4lb Shredded Leftover Roasted Chicken (we used Truffle Honey Glazed Chicken)
- Bun of your choice
- 3 tbsp Micro Mustard Dijon (could substitute microgreens, greens or cress of your choice)
- Preserved Lemon Aioli:
- ½ tbsp mayonnaise (we recommend homemade mayonnaise, but you could use your favorite store-bought mayo)
- 1 tbsp Preserved Meyer Lemon, minced
- ½ tsp Shallot, minced
- Salt & Pepper to taste
DIRECTIONS
1
Stir together all the aioli ingredients to combine. Stir in the roasted chicken.
2
Toast your bun.
3
Spread the chicken salad on the bun. Top with the micro mustard Dijon. Serve.