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Spicy Chicken Salad Sandwiches

I was inspired to make this dish by the curried chicken sandwiches one sees so often at tea parlors, but wanted to put my own twist on the recipe.  I poached chicken in homemade stock, cooled it, and shredded it with two forks.  I prepared a spicy, creamy dressing, and allowed the chicken to soak up the flavors.

For four finger sandwiches, you'll need:

+ 1 large chicken breast, poached and shredded
+ butter, 2 tablespoons
+ garlic, finely minced, 1 clove
+ heavy cream, about 1/2 cup
+ paprika, cumin, and chili powder, to taste
+ S&P
+ whole-grain bread, sliced
+ fresh arugula

In a small skillet, melt butter over low heat.  Add garlic, and saute until just softened.  Add the spices (small amounts to begin) and the cream.  Whisk to combine; the sauce should take on a lovely orange color.  Salt and pepper to taste; add more spices if desired.  Pour directly over shredded chicken, and refrigerate for at least one night.

Top one slice of bread with chicken.  Add fresh arugula, and top with the second slice.  Enjoy!

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