Spicy Chicken Salad Sandwich Recipe

Stefani Renee‘s spicy chicken salad sandwich brings new life to a timeless favorite. Crunchy red onions, celery, red peppers, and a sprinkling of scallions are whirled together with Mississippi Comeback Sauce for a light-lift recipe guaranteed to make lunchtime special again

Spicy Chicken Salad Sandwich Recipe:

• Prep Time: 10 Minutes
• Cook Time: 40 Minutes
• Total Time:  50 Minutes
• Servings: 2 sandwiches

INGREDIENTS

Chicken Salad

• 2 split chicken breasts ( whole breasts split in two, about a pound), bone-in, skin-on
• Olive oil
• 1 teaspoon dried thyme
• ⅓ cup red onion, diced
• ½  red bell pepper, diced
• 1 celery stalk, diced
• 2 green onions, sliced thin
• 2 tablespoons of parsley, finely chopped
• Kosher salt and freshly ground black pepper to taste

Comeback Sauce

• 1 cup mayonnaise
• 3-4 tablespoons sriracha (use more or less depending on the heat level you want)
• 2 tablespoons ketchup
• 1 tablespoon lemon juice
• 1 tablespoon yellow or white onion, grated (or 1 teaspoon of onion powder)
• 1 clove of garlic, pressed (or 1 teaspoon of garlic powder)
• 2 teaspoons  Louisiana style hot sauce
• 2 teaspoons creole or spicy brown mustard (can also substitute Dijon)
• 2 teaspoons Worcestershire
• 1 teaspoon paprika
• ½ teaspoon black pepper
• Salt to taste

METHOD

1. Preheat the oven to 350 degrees F.
2. Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper and thyme. Roast for 35 to 40 minutes, until the chicken is cooked through (internal temperature should be 165 degrees F). Time may need to be adjusted depending on the size of the breasts.  Set aside until cool.
3. When the chicken is cool, remove meat from the bones and remove the skin. Discard skin and bones or save to use for stock. Cut the chicken into small dice pieces.
4. While the chicken is cooling, make your Comeback Sauce.
5. Add all ingredients for Comeback Sauce into a medium sized bowl. Whisk together until combined. Chill until ready to use.
6. In a large bowl add chicken, red onion, bell pepper, celery stalks, green onions, and parsley. Pour half of the sauce over the mixture and combine. Add more sauce plus salt and pepper as needed.

NOTES:

• Short on time? Pick up a rotisserie chicken from your favorite grocery store.
• There should be some leftover sauce. It goes perfect with fries, sandwiches or a dip for your veggies.

About Stefani Renée:

Stefani Renée is a recipe developer, photographer, writer, and podcast host based in the SF/Bay Area who inherited a love of cooking, throwing parties, telling stories, and creating from her Granny Octavia.  This fuels her passion for good food, creating a beautiful lifestyle, and building community through sharing food with others.

While her tribe hails from the South, Stefani Renée grew up in the Bay Area and her style of cooking mixes a dose of Southern charm & flavor with a little California soul.

When Stefani Renée is not developing or photographing recipes, she’s interviewing tastemakers in the food community and beyond for her food and lifestyle blog Savor & Sage where she shares how soulful cooking goes far beyond what’s typically portrayed in popular culture but instead embodies a delicious mix of simplicity and complexity, texture, and dishes full of flavor with deep roots in the African diaspora.

Stefanie Renée is passionate about amplifying the voices, work and expertise of BIPOC people in the food space and cultivates that work through her podcast Savor and Sage Unplugged, as a founding member of Eat the Culture, and her work on the advisory board of Food Culture Collective.