Roasted Chicken Salad Sandwich
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Roasted Chicken Salad Sandwich
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50 Minutes
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2 servings

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50 Minutes
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2 servings
Ingredients
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4 slices of Arnold Oatnut bread
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4, 7oz. chicken breasts
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1c. raw celery
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1/2 c. leeks
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4 oz. mayonnaise
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1 tbsp. fresh lemon juice
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1 tsp. thyme, chopped
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1 tsp. chervil, chopped
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2 oz. olive oil
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2 oz. rice wine vinegar
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salt, to taste
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ground black pepper, to taste
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4 oz. of brie cheese, sliced or diced
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1 oz. butter, melted
Directions
Roasted Leek Directions
- Season leeks with salt and pepper to taste.
- Place in an oven for 30 minutes at 325 degrees.
- Allow time to cool, then dice or mince.
Sandwich Directions
- Season chicken breast with salt and pepper and bake for 12-16 minutes in a 350 degree oven until cooked through.
- After chicken breast is cooked then cooled, dice into medium size pieces and reserve.
- In a separate bowl add celery, roasted leeks, mayonnaise, lemon juice, thyme, chervil, olive oil and vinegar to form a dressing consistency.
- Add cooked chicken to dressing mixture.
- 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.
- Add 1-7 oz. scoop of chicken salad on two slices of bread.
this recipe is made with
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