Leftover chicken salad sandwich recipe from KWOOWK
It’s time to rethink salad. Far from boring leafy bowls, salads are wonderful vehicles for using up leftovers, perfect for a one-bowl meal or for stuffing into a sandwich.
This leftover chicken salad recipe is the perfect mash-up of cooked chicken and vegetables, bound together with a creamy dressing and speckled with tangy-sweet cranberries for perfect pops of flavour.
It’s one of the brilliantly approachable recipes featured in Kevin Tatar’s debut cookbook, TASTY. HEALTHY. CHEAP. Kevin, known for his foodie social media videos under the name KWOOWK, is a self-taught home cook and is making it his mission to help his millions of followers create delicious, nutritious meals without fuss – and without having to spend a small fortune on ingredients.
For Kevin, the trick to creating the perfect chicken salad is building layers of flavours and textures using simple ingredients. “I use a combination of yogurt, mayo, mustard and olive oil to provide creaminess and bind the ingredients,” he says. “Typically, only mayo is used, but my version provides a lighter finish and a more complex flavour profile.”
Eat as a salad, adding some grains like quinoa or couscous, or slather on burger buns for the best chicken salad sandwich you’ve ever tasted.
Tip: To easily shred the chicken, tear it with the grain. You can use two forks to speed up the process.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 225 g leftover chicken breast or rotisserie chicken
- 1 spring onion, white and green parts, finely chopped
- 2 tbsp capers
- 1 garlic clove, minced
- 1 handful dried cranberries, roughly chopped
- 1 arge handful of fresh parsley, roughly chopped
- 60 g full-fat plain Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp extra-virgin olive oil
- 1 pinch Kosher salt and freshly cracked black pepper, to taste
- 2 burger buns
- 4 lettuce leaves
- 4 tomato slices, salted
- 7.9 oz leftover chicken breast or rotisserie chicken
- 1 spring onion, white and green parts, finely chopped
- 2 tbsp capers
- 1 garlic clove, minced
- 1 handful dried cranberries, roughly chopped
- 1 arge handful of fresh parsley, roughly chopped
- 2.1 oz full-fat plain Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp extra-virgin olive oil
- 1 pinch Kosher salt and freshly cracked black pepper, to taste
- 2 burger buns
- 4 lettuce leaves
- 4 tomato slices, salted
- 7.9 oz leftover chicken breast or rotisserie chicken
- 1 scallion, white and green parts, finely chopped
- 2 tbsp capers
- 1 garlic clove, minced
- 1 handful dried cranberries, roughly chopped
- 1 arge handful of fresh parsley, roughly chopped
- 2.1 oz full-fat plain Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp extra-virgin olive oil
- 1 pinch Kosher salt and freshly cracked black pepper, to taste
- 2 burger buns
- 4 lettuce leaves
- 4 tomato slices, salted
Details
- Cuisine: American
- Recipe Type: Lunch
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 0 mins
- Serves: 2
Step-by-step
- Pull the leftover chicken from the fridge (make sure it’s cold) and, using clean hands or two forks, shred the meat.
- In a large bowl, combine the shredded chicken with the spring onion (scallion), capers, garlic, cranberries, parsley, yogurt, mayonnaise, Dijon and olive oil.
- Using a spoon, mix the ingredients vigorously. You’re aiming to incorporate a bit of air in the mixture and slightly emulsify it, combining the fat and acid to create a thick, creamy texture. Taste, then season to taste with salt and pepper.
- Heap the mixture into the buns and top with lettuce and tomato.
Recipe adapted from Tasty. Healthy. Cheap. Budget-Friendly Recipes with Exciting Flavors by Kevin Tatar. Published by Harvard Common Press, an imprint of The Quarto Group, 2023.
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