Craig Claiborne’s Chicken Salad Sandwich
Updated August 31, 2022
Rikki Snyder for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 poached chicken, 3 ½ pounds
1 cup finely chopped celery
½ cup finely chopped onion
½ cup drained capers
½ cup yogurt
¾ cup mayonnaise, preferably homemade
1 tablespoon red wine vinegar, or to taste
salt to taste, if desired
freshly ground black pepper, to taste
1 tablespoon finely chopped parsley
2 tablespoons finely chopped scallions
8 to 12 slices rye bread, either freshly toasted or left untoasted
Pickle strips, radishes or cherry tomatoes, for garnish
Nutritional analysis per serving (4 to 6 servings)
10 grams carbs; 212 milligrams cholesterol; 826 calories; 22 grams monosaturated fat; 22 grams polyunsaturated fat; 15 grams saturated fat; 63 grams fat; 2 grams fiber; 928 milligrams sodium; 52 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Strip the cooked chicken meat from the bones and cut it into bitesize pieces. There should be about 3 ½ cups. Put the meat into a mixing bowl. Add the celery, onion and capers.
- Step 2
Blend together the yogurt, mayonnaise and vinegar and add to the chicken mixture. Add salt, pepper, parsley and scallions and toss to blend.
- Step 3
Use the bread to make sandwiches, garnished, if desired, with pickle strips, radishes, cherry tomatoes or any garnish of your choice.
To poach a chicken, put it in a pot breast-side down. Add 1 cup each coarsely chopped celery and onion, ¾ cup coarsely chopped or sliced carrots, 1 clove garlic, 1 bay leaf, ½ teaspoon dried thyme, salt to taste, 12 whole peppercorns and 3 sprigs parsley. Add cold water to just barely cover the chicken (about 10 cups). Cover and bring to a boil. Let simmer very slowly for about 45 minutes. Let chicken stand in the cooking liquid until ready to serve. (Leftover broth can be reduced further until desired strength.)
Private Notes
Comments
Seriously cool to make something from the Master. I used organic rotisserie chicken from my local market using both the breast and thigh meat. I switched out romaine lettuce cups for the bread - it added crunch and saved carb calories.
I LOVEthis recipe! I subbed Costco chicken salad but otherwise recipe was spot on! (It's joke, people!)
Leave out capers and one type of onion. No bread. Add grapes and walnuts on some occasions.
You can poach chicken breast in a pressure cooker at 15 psi for four minutes, then cooled naturally.
I made this with a Costco rotisserie chicken. I substitued my homemade tzatziki for the yogurt. It was excellent.
@Lisa Agree! Plus throw in the peels from carrots, ends of onions, etc as you prep meals and the poaching liquid/ bone broth will have that much more flavor. All "FREE" too!