GOOD EVENING little birds! We’re making chicken salad and its vegan counterpart, chickpea salad sandwiches. The Vicomtesse knew that the “recipe” for a chicken salad sandwich would be trivial, so I glanced at a few and put something together on my own with a heavy dose of flat-leaf parsely & yellow onion.
The star of the show was obviously the chicken. I wasn’t quite sure what chicken to buy, and I’m so so so pleased I ended up choosing boneless skinless chicken thighs from New Seasons. Y’all, I don’t know what love they massage the chickens with when they’re peckin’ around the henyard, but their chicken is so friggin’ delicious that I’m pretty sure they must. I didn’t want to deal with the cooking time of bones nor the discarded fat, but I knew I wanted the flavor of awesome chicken thighs instead of the stupid, overinflated, medically-specious chicken breasts.
At Luc Lac, the Vietnamese restaurant and lunch bar that gets great press around here, they serve a chicken salad that they shred instead of chop, and I thought the texture was terrific, so I did that here too:
Isn’t that gorgeous? So, three spatchcocked, boneless, skinless chicken thighs, cooked at 375F for 40m, scored, salted & peppered in a glass dish with just a little bit of oil. Then I shredded it, and added about half a cup of shredded parsely & about the same of preeeetty finely chopped yellow onion, and a little less than a tablespoon of Best Foods mayo (the only mayonnaise, by the way. the only mayonnaise. the only mayonnaise.).
I waffled a bit then on a few things, first, mayo on the sandwich even though it’s in the mix? Ended up going with a thin layer on either slice which ended up being the right decision. The other was whether or not to add salad greens & we ended up nixing ’em. LOOK HOW PRETTY:
OH HELLO THERE, THE VICOMTESSE LEFT HER KEYBOARD ON CAPS LOCK AND NOW I AM GOING TO TALK ABOUT CHICKPEA SALAD. Sorry but I cannot resist a good capslocktunity. Shut up, it is too a thing!
For this very tasty chickpea salad, I used [Smitten Kitchen’s recipe](http://smittenkitchen.com/blog/2009/01/smashed-chickpea-salad/)! We love Smitten Kitchen around these parts. Buy her book, it is great! In essence the recipe calls for a can of ‘bonzos, some thinly sliced black olives (we used Kalamata, the workhorse of the black olive world), some red onion diced finely, lemon zest and lemon juice, and parsley. Smush it a little bit and add a couple of “glugs” of olive oil.
I followed the SK recipe to the letter EXCEPT that I doubled the amount of olives and quadrupled (!!!! [one for each uple!]) the amount of onion. (The original recipe calls for 1 tablespoon of onion which is just madness.)
We added some tasty roasted red peppers and a schmear of hummus to trusty Dave’s Killer Bread, and that’s about that!
This sandwich was a VERY GOOD everyday sandwich.
I spent roughly $16 for all ingredients including the loaf of bread and red peppers, and we made three sandwiches and there is an ample amount left over for more sandwiches. You easily could get a bunch of weekday lunches out of this. (And, I know we are a sandwich blog, so shhh…don’t tell anyone I’m telling you this, but…you could also put this on a….salad, like one made out of lettuce.)
WHAT? NO, I WASN’T TALKING ABOUT SALAD.
Anywho, delicious, nutritious, economical – I’m a fan.
Do you immediately want another of th(is/ese) sandwich(es)?
We each had two servings :}