Chicken Salad Sandwich with Peppery Arugula Dressing
Servings
4
Servings
4
Ingredients
  • 8oz skinlessboneless chicken breast
  • 2 Lemon slices
  • 1/4cup loosely packed parsley leaves
  • 1 garlic clovepeeled and smashed
  • 1/4 medium onion
  • 3cups aruguladivided
  • 1/2cup Greek yogurt
  • + pinch salt
  • 1/4tsp pepper
  • 1tsp lemon zest
  • 3oz soft goat cheese
  • 1/2cup finely diced celery
  • 1 Tbsp chives
  • 3 Tbsp walnut pieces
  • 4slices to 8of sourdough or whole grain bread
Instructions
  1. To medium-sized saucepan, add chicken breast, lemon slices, parsley, garlic clove, and onion and cover with cold water by about 1 inch . Heat on medium high, covered. Without disturbing chicken, stir water in pan gently once or twice to make sure temperature is even throughout. Reduce heat to low simmer and cook, uncovered, at a gentle simmer for 10 minutes. Chicken should be cooked to an internal temperature of 165 F . Remove chicken from water and allow to cool. Cover and refrigerate for 1 to 2 hours or leave overnight.
  2. To make arugula yogurt dressing, into bowl of food processor, place 2 cups arugula, yogurt, salt, pepper, lemon zest, and goat cheese. Blitz until smooth.
  3. To make chicken salad, dice chicken finely and combine with 1/4 cup dressing, celery, chives, and walnuts.
  4. To serve, toast a piece of sourdough bread, spread a little arugula dressing onto bread. Top with about 1/4 cup fresh arugula and a scoop of chicken salad. Eat open faced or top with another piece of bread to make a sandwich.