Print this recipe

Roasted chicken salad sandwich with avocado, lettuces and pickled onions

Recipe by:Chef Kendra Baker
The Picnic Basket, Santa Cruz


  • Chicken salad
    1 cup mayonnaise
    2 tbsp. whole grain
    2 tbsp. lemon juice
    1 tbsp. pickle relish
    1 tsp. kosher salt
    2 lb. chicken, roasted and diced
    2 stalks celery, chopped
    1/4 red onion, minced
    1/2 bunch chives, chopped
    1/2 bunch flat leaf parsley, chopped
  • Sandwich
    8 slices artisan bread (your favorite;
    Baker uses a whole wheat rye sourdough)
    1 tbsp. mayonnaise
    1 tbsp. whole grain mustard
    1 avocado, sliced
    2 tbsp. pickled onions
    3 cups mixed baby lettuces
    1 tbsp. red wine vinaigrette


For chicken salad: In a large bowl, whisk together mayonnaise, mustard, lemon juice, pickle relish and salt. Gently stir in chicken, celery and onion, then fold in chives and parsley. Taste and adjust salt accordingly. Makes about 6 cups. Leftovers can be stored in the refrigerator up to 1 week.

For sandwiches: Toast bread. Spread mayonnaise on half the slices and mustard on the other half. Place 3/4 cup chicken salad on each of the bottom slices. Place avocado slices on top, followed by pickled onions. Toss lettuces with vinaigrette and place lettuces on top of onions. Finish sandwich by placing the remaining slices of bread on top. Secure with two toothpicks and slice on the bias.

Serves 4

Photo: © 2018 Richard Green

Califonia Bountiful