Peruvian Chicken Salad Sandwich
Growing up I was never a fan of chicken salad sandwiches. As a matter of fact, I pretty much looked the other way. I would often see my parents indulge in ham salad sandwiches, and to this day I see people at the grocery store get excited about things like chicken salad, tuna salad, and whatever mayonnaise based concoction they have behind the glass. Me? Not so much. No don’t get me wrong, I now enjoy a chicken salad sandwich from time to time, but only if I am in control of the ingredients. You still will not catch me ordering a chicken salad sandwich off a menu at any restaurant. Guaranteed.
But it was not too long ago when I made some pretty amazing tasting Peruvian chicken. Along with that some really delicious mayonnaise. As I sat around one afternoon, curious what to make for lunch, I decided to take those leftovers and whip up a Peruvian chicken salad sandwich.
Let’s get started.
Ingredients:
- 1 cup of leftover Peruvian Chicken, chopped
- 2 1/2 tbsp Peruvian Mayonnaise
- 1 rib of celery, chopped
- 1 tbsp unsalted butter
- 1 Ciabatta roll, sliced in half
Begin by adding your chicken, mayonnaise, and celery to a small mixing bowl. Stir until you have your desired consistency.
Spread the butter on the bottom slices of the ciabatta roll, and place them butter side down onto a large, heated skillet. Cook the bun until it is nice and toasted.
Pile the Peruvian chicken salad onto the ciabatta roll. Open wide, and take that first bite. You want to talk about a chicken salad sandwich that is packed with flavor? This is the one, and it will probably be my go to chicken salad style sandwich for some time to come. Hope you enjoy.
Peruvian Chicken Salad Sandwich
Ingredients
- 1 cup of leftover Peruvian Chicken chopped
- 2 1/2 tbsp Peruvian Mayonnaise
- 1 rib of celery chopped
- 1 tbsp unsalted butter
- 1 Ciabatta roll sliced in half
Instructions
- Begin by adding your chicken, mayonnaise, and celery to a small mixing bowl. Stir until you have your desired consistency.
- Spread the butter on the bottom slices of the ciabatta roll, and place them butter side down onto a large, heated skillet. Cook the bun until it is nice and toasted.
- Pile the Peruvian chicken salad onto the ciabatta roll. Open wide, and take that first bite. You want to talk about a chicken salad sandwich that is packed with flavor? This is the one, and it will probably be my go to chicken salad style sandwich for some time to come. Hope you enjoy.
