I was recently sent the Joy Bauer cookbook called Slim & Scrumptious that I am really loving. I have so many recipes in it bookmarked including this chicken salad sandwich. I had leftover roasted chicken to use up so I decided to try this sandwich for dinner. I adapted it a bit by using less mayonnaise and red wine vinegar instead of white wine vinegar. It took minutes to make and tasted wonderful. I loved the creamy chicken with the crunchy & salty pistachios, and the sweet roasted bell pepper – the combination of flavors and textures is perfect. My kids thought it was just okay but my husband and I both really, REALLY liked it.Pistachio Chicken Salad Sandwich: Recipe and photos by For the Love of Cooking.net Original recipe from Slim & Scrumptious by Joy Bauer
- 1/4 cup of reduced fat mayonnaise
- 1 tbsp red wine vinegar
- Sea salt and freshly cracked pepper, to taste
- 2 cups of roasted chicken, chopped
- 1/4 sweet yellow onion, finely diced
- 2 stalks of celery, finely diced
- 1/4 cup of roasted bell pepper, diced *
- 1/4 cup shelled pistachios
- Sandwich Thin (or bread of your choice), toasted
- Tomato slices
*To roast the peppers: Clean the bell pepper then carefully slit it in half removing the seeds and stem. Line a baking sheet with tin foil then place the pepper halves on top skin side up. Place the baking sheet on the top shelf of the oven and broil them until the peppers are blackened on all sides. Transfer the peppers to a large bowl, cover with plastic wrap, and let cool for 10 minutes. Once the peppers are cool enough to handle, remove the blackened skin VERY CAREFULLY. Dice the peppers.
Whisk the mayonnaise, vinegar, sea salt and freshly cracked pepper, to taste, together in a small bowl until well combined. Add the chopped chicken, yellow onion, celery, roasted pepper, and pistachios, then stir to coat them evenly with the dressing.
Toast a sandwich thin or bread of your choice then lightly coat the toast with a little bit of mayonnaise. Layer the bread with lettuce, tomato slices, chicken salad, freshly cracked pepper. Serve open faced. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net