Lemon Chicken Salad Ciabatta Sandwich
Yield: 2
Lemon Chicken Salad Ciabatta Sandwich
This Lemon Chicken Salad Sandwich features tender chicken, crunchy celery, sweet cranberries, and slivered almonds, all tossed in a zesty lemon-mayo dressing, served on toasted ciabatta rolls with arugula.
Ingredients
Ingredients
- 2 Chabaso Ciabatta Rolls
- 2 boneless, skinless chicken breasts
- 1 tsp cooking oil
- 2 stalks celery, diced
- 1/2 small shallot, diced
- 1/3 cup mayonnaise
- 1 lemon, zested
- 1/2 cup dried cranberries
- 1/2 cup slivered almonds
- 2 handfuls baby arugula
- 1 tsp sea salt
- 1 tsp cracked black pepper
Instructions
Instructions
- Season the chicken breasts with salt and pepper. Pre-heat a pan over medium-high heat for 2 minutes, add cooking oil, then place chicken breasts into the pan. Allow to cook undisturbed for 4 minutes. Flip, then cook another 3-4 minutes or until internal temperature reaches 165°F. When ready, remove from pan, and allow to rest 3-5 minutes.
- Meanwhile, use a large mixing bowl to combine celery, shallots, mayonnaise, lemon zest, dried cranberries, and almonds.
- When chicken is ready to slice, roughly chop into 1/2” cubes, then add to the mixing bowl. Stir to combine, season with salt and pepper to taste.
- Afterwards, slice ciabatta rolls lengthwise in half. Toast to preference, then add a handful of baby arugula onto the bread. Layer the chicken salad over the greens, then sandwich together. Enjoy!