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Cane River Pecan Company
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Ashley Roussel's Pecan Chicken Salad Sandwich

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Makes 4 sandwiches

Ingredients

For the Chicken Salad:

  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1 lb boneless chicken breast
  • Kosher salt & black pepper, to taste
  • 1/2 cup diced celery
  • 1/4 cup chopped Cane River pecans
  • 1/4 cup whole grain mustard
  • 1/2 cup mayonnaise
  • 1 tbsp lemon juice
  • 1/2 tbsp extra virgin olive oil
  • 1/2 tsp red wine vinegar
  • 8 slices sandwich bread (ciabatta, sourdough, or multigrain)
  • 1 large slicing tomato (heirloom or Creole preferred)
  • 2 cups fresh greens of your choice

For the Pickled Red Onions (makes ~3 cups):

  • 1 1/4 cup red wine vinegar
  • 1/4 cup sugar
  • 1 tsp black peppercorns
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • 2 small red onions, thinly sliced

Directions:

Chicken Salad

    • In a large pot, bring 1 gallon of water to a simmer and salt heavily. Add thyme, rosemary, bay leaves, and 1 tsp black pepper.
    • Gently poach chicken breasts until internal temperature reaches 160°F, about 15 minutes. Remove from heat and let cool in the liquid before dicing.
    • In a bowl, mix diced chicken with celery, pecans, mustard, mayonnaise, lemon juice, olive oil, vinegar, salt, and pepper. Adjust seasoning to taste.

    Pickled Red Onions

    1. In a saucepan, combine vinegar, sugar, peppercorns, fennel, and coriander. Bring to a boil.
    2. Remove from heat and add sliced onions. Stir occasionally while cooling. Store refrigerated for up to 3 weeks.

    Assembly

    1. Lightly toast bread, if desired.
    2. Spread chicken salad evenly over 4 slices.
    3. Top with sliced tomato, greens, and a few pickled red onions.
    4. Finish with remaining bread slices. Slice sandwiches in half and serve.

    Categories: Entrees, Ashley Roussel, Advanced,

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