Ingredients
- 4 ciabtta rolls
- 12 oz shredded cooked chicken
- 1/3 cup dried cranberries
- 1 apple.
- 1/3 cup walnut halves measured before chopping them
- 1 tsp Dijon mustard
- 2 tbsp lemon juice plus lemon zest
- 2 tbsp mayo start with 2 tbsp and add as needed
- 2-3 tbsp creme fraiche or plain Greek yogurt, (start with 2 tbsp and add as needed)
- 1 avocado
- 4 leaves Romaine lettuce
- 1 tbsp of finely chopped/minced parsley.
- 1 tsp kosher salt or flaky sea salt
- 1/2 tsp fresh ground pepper
Instructions
Prep all the ingredients.
- Walnuts: Chop the walnuts. For added flavor, you could toast the walnuts first for a few minutes in a dry pan over medium heat. Wait for them to cool down before chopping them.
- Fresh Parsley: Finely chop/mince the parsley with a chef’s knife.
- Lemon: Zest the lemon and squeeze the lemon juice.
- Avocado: Mash the avocado with a pinch of salt and pepper and half a tablespoon of lemon juice per avocado.
- Apple: Peel and dice the apple. Drizzle half a tablespoon of lemon juice (per apple) over it to keep it from browning.
Make the chicken salad.
- To a bowl, first add the mayo, creme fraiche/plain Greek yogurt, Dijon mustard, a pinch of salt, a pinch of pepper, the remaining lemon juice, and the lemon zest. Mix everything well.
- Then add the shredded chicken, cranberries, diced apple, chopped walnuts, and minced fresh parsley. Mix and taste.
- Add more mayo or creme fraiche/plain yogurt (one tablespoon at a time) if it seems too dry. Taste and add salt and pepper if needed.
Assemble the Sandwiches.
- Toast the ciabatta buns.
- Add a layer of the mashed avocado on the bottom, then a romaine lettuce leaf torn in half to fit the size of the bun.
- Then top with the chicken salad.
Notes
Note for the dressing: While I’ve made this with half mayo and half creme fraiche, you can adjust by using either all mayo or all creme fraiche (or plain Greek yogurt). I’ve tried it with all combinations, and it all works.