Roasted Chicken Salad Sandwich


Roasted Chicken Salad Sandwich

  • 50 Minutes
  • 2 servings
  • 50 Minutes
  • 2 servings


  • 4 slices of Arnold Oatnut bread
  • 4, 7oz. chicken breasts
  • 1c. raw celery
  • 1/2 c. leeks
  • 4 oz. mayonnaise
  • 1 tbsp. fresh lemon juice
  • 1 tsp. thyme, chopped
  • 1 tsp. chervil, chopped
  • 2 oz. olive oil
  • 2 oz. rice wine vinegar
  • salt, to taste
  • ground black pepper, to taste
  • 4 oz. of brie cheese, sliced or diced
  • 1 oz. butter, melted


Roasted Leek Directions

  1. Season leeks with salt and pepper to taste.
  2. Place in an oven for 30 minutes at 325 degrees.
  3. Allow time to cool, then dice or mince.

Sandwich Directions

  1. Season chicken breast with salt and pepper and bake for 12-16 minutes in a 350 degree oven until cooked through.
  2. After chicken breast is cooked then cooled, dice into medium size pieces and reserve.
  3. In a separate bowl add celery, roasted leeks, mayonnaise, lemon juice, thyme, chervil, olive oil and vinegar to form a dressing consistency.
  4. Add cooked chicken to dressing mixture.
  5. Brush 4 slices of bread with a very little amount of melted butter, place 1 oz. of brie on each slice of bread and toast in the same oven you roasted the chicken in for 4 minutes or until the bread is golden and cheese is melted.
  6. Add 1-7 oz. scoop of chicken salad on two slices of bread.

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