Craig Claiborne’s Chicken Salad Sandwich

Originally printed in 1981, here is Craig Claiborne’s take on the classic chicken salad sandwich. In his version, a combination of mayonnaise (preferably homemade) and yogurt is used which yields a lighter, tangier sandwich filling. He calls for using poached chicken, but the leftover roast chicken from last night would work beautifully as well.

Ingredients

• 1poached chicken, 3 1/2 pounds
• 1cup finely chopped celery
• ½cup finely chopped onion
• ½cup drained capers
• ½cup yogurt
• ¾cup mayonnaise, preferably homemade
• 1tablespoon red wine vinegar, or to taste
• salt to taste, if desired
• freshly ground black pepper, to taste
• 1tablespoon finely chopped parsley
• 2tablespoons finely chopped scallions
• 8 to 12slices rye bread, either freshly toasted or left untoasted
• Pickle strips, radishes or cherry tomatoes, for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1350 calories; 96 grams fat; 18 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 13 grams polyunsaturated fat; 35 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 81 grams protein; 318 milligrams cholesterol; 1342 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.

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4 to 6 servings

Preparation

1. Strip the cooked chicken meat from the bones and cut it into bitesize pieces. There should be about 3 1/2 cups. Put the meat into a mixing bowl. Add the celery, onion and capers.
2. Blend together the yogurt, mayonnaise and vinegar and add to the chicken mixture. Add salt, pepper, parsley and scallions and toss to blend.
3. Use the bread to make sandwiches, garnished, if desired, with pickle strips, radishes, cherry tomatoes or any garnish of your choice.

• To poach a chicken, put it in a pot breast-side down. Add 1 cup each coarsely chopped celery and onion, 3/4 cup coarsely chopped or sliced carrots, 1 clove garlic, 1 bay leaf, 1/2 teaspoon dried thyme, salt to taste, 12 whole peppercorns and 3 sprigs parsley. Add cold water to just barely cover the chicken (about 10 cups). Cover and bring to a boil. Let simmer very slowly for about 45 minutes. Let chicken stand in the cooking liquid until ready to serve. (Leftover broth can be reduced further until desired strength.)

30 minutes