Cobb Chicken Salad Sandwich |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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All the goodies of my favorite salad plus some chicken, served as a sandwich. Recipe adpated from The Best of America's Test Kitchen. Ingredients:
4 boneless skinless chicken breasts (about 1 1/4 pounds) |
salt |
pepper |
2 tablespoons vegetable oil |
1/2 cup mayonnaise |
2 ounces crumbled blue cheese (about 1/2 cup) |
2 tablespoons sour cream |
2 tablespoons lemon juice |
2 hard-cooked eggs, finely chopped |
1 avocado, pitted, skinned and diced |
4 slices bacon, fried crisp and crumbled |
leafy lettuce (optional) |
8 sandwich buns, your favorite |
Directions:
1. Pat chicken dry and season with salt and pepper. Heat the oil in a large nonstick skillet over medium heat until the oil is shimmering. Add the chicken and cook for 6 minutes per side or until golden brown and cooked through.
2. Remove chicken to a plate and refrigerate until chilled, about 30 minutes then cut into 1/2-inch pieces.
3. Mix the mayonnaise, cheese, sour cream and lemon juice in a large bowl. Add the eggs, avocado and chicken; toss gently to combine.
4. Split bakery rolls in half and scoop out some of the center bread. Fill hollow with chicken salad. Top with crumbled bacon and a lettuce leaf. Enjoy!
5. Make ahead: The salad minus the avocado may be made and refrigerated up to 2 days in advance. Add the avocado just before serving.
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