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Wednesday, September 19, 2012

Spicy Chicken Salad on Toasted Naan


Every once in a while I crave a chicken salad or club sandwich.  When this happens, I go to the grocery store and buy a roasted chicken and within minutes after arriving home I can sit and enjoy a little of what I consider one of my favorite comfort foods.

This sandwich is a little different in texture because of the Naan bread.  You can now find this leavened, oven baked flat bread at most grocery stores.  It is oval or round in shape and I cut in quarters and toast it to add a little crunch to the sandwich (it also makes this open faced version easy to eat).


I always use the white meat (but this depends on what you like) and then use the leftover carcass and drumsticks to make a very tasty roasted chicken broth (to use later for risotto or chicken noodle soup) Homemade chicken stock.

If I have tomatoes and avocado, I chop them in small dice and create a little salsa to put on top.  Sprinkle with a little chipotle pepper and you are good to go.  A smaller version of this would also make a great little appetizer for a party.




Notes:  If you use only half of an avocado, leave the pit in the other section.  This will help prevent it from browning.  Wrap it tightly in plastic and use within a day or two.

Chipotle pepper is a smoked dried chili pepper.  It adds a little spice and subtle smoky flavour.  I love it and use it on everything.




You will need:  For 2 open faced sandwiches (using two whole Naan breads)

  • 1 roasted store bought chicken (about 2 lbs - 1 kg)
  • Iceberg or hearts of romaine lettuce (these types work best for the crunch)
  • 2 tbsp of real mayonnaise
  • salt, pepper
  • chipotle pepper
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  1. Remove the breast meat from the chicken a cut in small dice;
  2. Wash and dry about 4 large leaves of lettuce and chop;
  3. Place the chicken and lettuce in a bowl and add the mayonnaise, mixing well (if you prefer a creamier texture, you can add more mayonnaise);
  4. Season with salt and pepper;
  5. Cut the Naan bread in quarters and toast;
  6. Spoon chicken salad and top and sprinkle with chipotle pepper to taste;
  7. To make a quick tomato, avocado salsa:  Cut a few sweet cherry tomatoes in quarters and chop half of an avocado in small dice.  Season with salt and pepper and 1 tsp of seasoned rice wine vinegar.
  8. Serve with a cucumber, feta salad.  

Quick Cucumber Feta Salad:  

  1. Cut an English cucumber in strands, leaving the peel on, with a vegetable peeler.  Make the first strand by running the vegetable peeler down the cucumber as if you were peeling it and discard (this first cut is all peel and not pleasant to eat).  Continue making strands by working your way around the cucumber.  Keep doing this until you reach the core where you begin to see seeds (don't use the centre section).  Place the strands of cucumber in a bowl, season with salt and pepper, 1 tbsp of seasoned rice wine vinegar and 1 tbsp of walnut oil (or any oil you have on hand).  Let sit for about 30 minutes, stirring it a few times.  When ready to serve, sprinkle with crumbled feta cheese.











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