Do you know anyone who does not make chicken salad with leftover chicken? We don’t. And folks tend to want mayonnaise, some fruity sweetness and/or nuts, crunch, and texture. We’re happy to oblige. We start with our homemade Mayonnaise (page 176). And if you have not yet tried the Pickled Mustard Seeds (page 187), this chicken salad gives you the perfect excuse. We’re not sure “pickled” is the perfect term for them—they’re flavored with sugar, vinegar, and water and puff up, caviar-like. This gives the chicken salad little bubbles that pop as you eat it, as caviar does, releasing a lightly mustardy flavor. The Pickled Red Onions (page 190) lend sweet, sour, and oniony flavors, as well as texture and crunch. Frisée adds texture as well. And using Roasted Tomatoes (page 195)—a staple in our own home kitchens—makes this sandwich a year-round choice.
Recipe information
Yield
makes 4 sandwiches
Ingredients
Preparation
Step 1
In a pot, bring about 2 quarts of water to a gentle simmer and salt heavily so it tastes like seawater. Add the thyme, rosemary, bay leaves, and 1 teaspoon pepper. Add the chicken to the poaching liquid and simmer gently until it reaches an internal temperature of 160°F. Allow the chicken to cool in the liquid and remove when ready to use.
Step 2
Dice the chicken. In a bowl, combine with the celery, walnuts, mustard seeds, mayonnaise, and lemon juice and season with salt and pepper.
Step 3
In a bowl, toss the frisée in the oil and vinegar, and season with salt and pepper. Distribute the tomatoes on 4 slices of bread. Top with the chicken salad, followed by the onions and the frisée. Top with remaining bread slices, cut into halves, and serve.
