Why recepie famous for?
Chicken salad can be eaten in many ways, but my personal favorite is a bit old fashioned – on a couple of slices of white sandwich bread.
Ingredients
2 boneless skinless chicken breasts frozen or fresh2/3 cup heirloom tomato seeded and chopped
1/2 cup grilled corn kernels
1/2 red onion diced
2 avocados 1 diced and 1 mashed
2 tablespoons fresh cilantro minced
1/3 cup plain Greek yogurt
3 tablespoons lime juice
1 tablespoon red wine vinegar
2 teaspoons garlic powder plus more to taste
kosher salt to taste
black pepper to taste
8 slices Pepperidge Farm
Instructions
To cook the chickenSeason the chicken breasts with salt and pepper as desired. Add the chicken and 1 cup of water to an electric pressure cooker, lock the lid, and set the valve to "sealing".
Set the timer for 15 minutes. When the chicken is finished cooking, allow a 5-minute natural release, then carefully flip the valve to "venting" to release the remaining pressure. Cancel the Keep Warm cycle. After the pin drops, carefully remove the lid and let the steam out.
When the inner pot is cool enough to handle, remove it from the cooker. Discard all but 1/2 cup of the remaining liquid, then use two forks or a hand mixer to shred the chicken.
To make the chicken salad
In a mixing bowl, gently toss together the chicken, tomato, corn, onion, diced avocado, and cilantro. Set aside.
In a small bowl, whisk together the mashed avocado, Greek yogurt, lime juice, and vinegar. Add the garlic powder, salt, and pepper to taste. Add to the chicken salad base and mix gently until fully combined. Refrigerate until ready to serve.
To serve, place one slice of bread on a plate. Set baby arugula leaves in a single layer on the slice, then top with 1/4 of the chicken salad mix. Close the sandwich with another layer of bread.
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