Apricot-Pistachio Chicken Salad Sandwiches |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I ordered an entrée similar to this at the local museum café and liked it so much I decided to make something similar. At the museum it was served as a filling for a sandwich made with lettuce, tomato and thinly sliced red onion. I tend to serve it as a salad during the summer. Itâs really good on a hot day. Ingredients:
1-1/2 cups shredded rotisserie chicken |
1/3 cup chopped dried apricots |
2 tablespoons mayonnaise |
2 tablespoons sour cream |
4 teaspoons coarsely chopped pistachios |
1 teaspoon prepared horseradish |
1 teaspoon stone-ground mustard |
1 teaspoon honey |
dash salt |
dash white pepper |
dash hot pepper sauce |
4 slices sourdough bread |
2 bibb lettuce leaves |
2 slices tomato |
2 slices sweet onion |
Directions:
1. In a small bowl, combine the first 11 ingredients. Spread over two slices of bread; top with lettuce, tomato, onion and remaining bread. Yield: 2 servings.
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