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from NYT Cooking

Craig Claiborne’s Chicken Salad Sandwich

Originally printed in 1981, here is Craig Claiborne’s take on the classic chicken salad sandwich In his version, a combination of mayonnaise (preferably homemade) and yogurt is used which yields a lighter, tangier sandwich filling He calls for using poached chicken, but the leftover roast chicken from last night would work beautifully as well.

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from The Cozy Apron

Sweet & Lightly Spicy Curried Chicken Salad Sandwich on Tandoori Naan

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California Chicken Salad 1 sm roasted chicken 1 c of pecans, finely chop 1 c of celery, minced 1 med onion, minced 2 c red grapes, halved 1 cup mayonnaise 3 tbsp Dijon mustard salt and pepper Once chicken has cooled, remove skin set aside pieces of meat. Shred chicken by hand. Combine together chopped pecans, celery, onion, grapes. Lightly combine. Add mayo, mustard, and salt/pepper to the mixture. Combine so the chicken salad is evenly coated. Eat as a sandwich or with a…

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from NYT Cooking

Craig Claiborne’s Chicken Salad Sandwich

Originally printed in 1981, here is Craig Claiborne’s take on the classic chicken salad sandwich In his version, a combination of mayonnaise (preferably homemade) and yogurt is used which yields a lighter, tangier sandwich filling. He calls for using poached chicken, but the leftover roast chicken from last night would work beautifully as well. (Photo: Rikki Snyder for The New York Times)

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from foodnetwork.com

Waldorf Chicken Salad Sandwiches

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