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Napa Valley Chicken Salad Sandwich




Source of Recipe


KARE 11 -- Chef: Sarah Leah Chase


List of Ingredients




Napa Valley Chicken Salad Sandwich

3 1/2 cups cubed poached chicken breasts (about 2 lbs)
¾ cup seedless red grapes, washed, stemmed and halved
1/3 cup pitted Calamata (or black ripe olives) cut into thin
1/ 2 cup lightly toasted walnut halves, coarsely chopped
¾ cups of Hellmann’s® or Best Foods® Real Mayonnaise
1 tablespoon chopped fresh rosemary
Salt to taste
Ground black pepper to taste
Sliced peasant, sourdough or other favorite rustic bread
Arugula or lettuce leaves

In bowl, combine chicken, red grapes, olives and walnuts. Stir in mayonnaise
and rosemary until well combined. Season with salt and pepper to taste. Chill until ready to assemble the sandwiches. Evenly divide chicken salad among 4 bread slices. Top with arugula or lettuce leaves and another slice of bread. Slice in half, wrap and pack for a picnic in a favorite scenic spot.



Recipe