Craig Claiborne’s Chicken Salad Sandwich
Updated Sept. 1, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1poached chicken, 3½ pounds
- 1cup finely chopped celery
- ½cup finely chopped onion
- ½cup drained capers
- ½cup yogurt
- ¾cup mayonnaise, preferably homemade
- 1tablespoon red wine vinegar, or to taste
- salt to taste, if desired
- freshly ground black pepper, to taste
- 1tablespoon finely chopped parsley
- 2tablespoons finely chopped scallions
- 8 to 12slices rye bread, either freshly toasted or left untoasted
- Pickle strips, radishes or cherry tomatoes, for garnish
Nutritional analysis per serving (6 servings)
644 calories; 51 grams fat; 12 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 19 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 36 grams protein; 868 milligrams sodium
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 3½ 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.
Made a vegetarian version by replacing the chicken for grated and baked tofu- Delicious!
Was lazy and used a rotisserie chicken, but this was great!
Loved this! I made a few adjustments that I think will stick for me. Used red onion, used 1/2 cup hellmans and 1/4 Dijon since I didn’t make homemade mayonnaise, and added tarragon at the end. Also poached the chicken and once I took off all the meat I added the bones, skin etc back in and reduced it down til it made a really nice stock. Looking forward to making this on repeat.