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Name: Spicy Chicken Salad Sandwich
Prep time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Greek
Ingredients: Step 1; 2 large chicken breasts boneless and skinless; 2 large chicken legs boneless and skinless; 2 teaspoon salt; black pepper to tase, freshly milled; 2 tablespoons olive oil; Step 2; 1/2 cup red onion diced small; 1/2 cup celery diced small; 1/4 cup scallions (both green and white) sliced; 1/4 cup cilantro chopped; 3/4 cup Blue Plate® Light Mayonnaise with Greek Yogurt; 2 tablespoons Sriracha chili sauce or to taste; 1/2 teaspoon Kosher salt; Step 3; 1 cup sliced pickles; 4 sandwich buns (or bread of your choice)

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INGREDIENTS

Step 1
2 large chicken breasts ; boneless and skinless
2 large chicken legs ; boneless and skinless
2 teaspoon salt
black pepper to tase, freshly milled
2 tablespoons olive oil
Step 2
1/2 cup red onion ; diced small
1/2 cup celery ; diced small
1/4 cup scallions (both green and white) ; sliced
1/4 cup cilantro ; chopped
3/4 cup Blue Plate® Light Mayonnaise with Greek Yogurt
2 tablespoons Sriracha chili sauce or to taste
1/2 teaspoon Kosher salt
Step 3
1 cup sliced pickles
4 sandwich buns (or bread of your choice)

Servings

INSTRUCTIONS

For fresh chicken, preheat the oven to 400°F. Place the chicken in a bowl and season with salt, pepper, and olive oil. Lay the chicken on a baking sheet and bake for approximately 20 minutes, or until the chicken is cooked through. Remove the chicken from the oven and let cool to room temperature.

Dice the chicken into small pieces and set aside. Place all of the ingredients from Step 2 into a bowl with the diced chicken and stir.

Place your oven on the broil setting, and toast all of the buns until golden brown. Remove from the oven, place a large spoonful of salad on the bun, and top with sliced pickles.

NOTES

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Spicy Chicken Salad Sandwich

Step 1 
2 large chicken breasts boneless and skinless
2 large chicken legs boneless and skinless
2 teaspoon salt 
  black pepper to tase, freshly milled 
2 tablespoons olive oil 
  Step 2 
1/2 cup red onion diced small
1/2 cup celery diced small
1/4 cup scallions (both green and white) sliced
1/4 cup cilantro chopped
3/4 cup Blue Plate® Light Mayonnaise with Greek Yogurt 
2 tablespoons Sriracha chili sauce or to taste 
1/2 teaspoon Kosher salt 
  Step 3 
1 cup sliced pickles 
4  sandwich buns (or bread of your choice)

Dice the chicken into small pieces and set aside. Place all of the ingredients from Step 2 into a bowl with the diced chicken and stir.

Place your oven on the broil setting, and toast all of the buns until golden brown. Remove from the oven, place a large spoonful of salad on the bun, and top with sliced pickles.

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Nutrition

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Serving Size: 1 Serving (584g)
Recipe Makes: 4 Servings

Calories: 642
Calories from Fat: 124 (19%)

Amt Per Serving		% DV

	Total Fat 13.7g	18 %
	Saturated Fat 3.5g	18 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 2.9g
Cholesterol 315.7mg		97 %
Sodium 814mg		28 %
Potassium 1374.4mg		36 %
Total Carbohydrate 2.9g		1 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 2.1g
Protein 118.6g		169 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 642

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