Grilled chicken salad sandwich

Inspiration courtesy of The Kitchn blog, this recipe is such a good idea to make. Grilled chicken bites, tossed with nuts, vegetables, and a vinaigrette, topped with turkey bacon and served on your favorite multi-grain bread – how much easier can it get? This was scrumptious.

Grilled chicken salad sandwich

3 – 4 boneless chicken breasts

olive oil

salt and pepper

1/2 cup thinly sliced red onion, sauteed until caramelized

1/2 cup thinly sliced red pepper, sauteed until browned
1/2 cup chopped celery (2 medium stalks)

1/2 cup slivered almonds, toasted (I ran out, so I used pine nuts, which I had on hand)

handful of chopped flat-leaf parsley

8 slices turkey bacon, cooked

8 slices of your favorite peasant or multi-grain bread

vinaigrette:

2 tablespoons red wine vinegar

1 teaspoon dijon mustard

1/2 teaspoon salt

freshly ground pepper

1 teaspoon sugar

1/4 cup extra virgin olive oil

Fire up your grill or preheat the oven to 425 degrees F. Rub some olive oil over the chicken breasts and season them with salt and pepper. Grill or roast for 20-30- minutes, depending on how thick the breasts are. Cool slightly, then shred or cube the meat.

Make the vinaigrette. Whisk together the vinegar, mustard, salt, pepper, and sugar. Stream in the olive oil, whisking until combined.

Combine the onion, red pepper, celery, nuts, parsley, and chicken in a large bowl. Pour in the vinaigrette and toss to coat.

Make the sandwiches, putting the chicken salad on four slices of bread, topped with two slices of turkey bacon, then topped with the bread. Makes 4 sandwiches.

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