dilly chicken salad on toast crunchy, sally pickles are an i

ส่วนผสม

FOR THE SALAD

1 pound boneless, skinless chicken breasts, cooked using the Simple

Grilled Chicken recipe (page 84), or you can use a rotisserie chicken

2 celery stalks, finely chopped

2 medium carrots, peeled and grated

2 scallions, trimmed, white and light green parts finely chopped

1 tablespoon chopped fresh dill

3 small dill pickles or ½ large dill pickle, finely chopped

FOR THE DRESSING

Juice of 2 lemons (about ⅓ cup)

⅓ cup mayonnaise

¼ cup Dijon mustard

1 tablespoon pickle juice

1 large garlic clove, minced

1 teaspoon garlic powder

½ teaspoon fine sea salt

¼4 teaspoon freshly ground black pepper

FOR THE TOAST

1 teaspoon extra virgin olive oil

4 to 6 slices fresh sourdough bread

Lettuce, to serve

Tomato slices, to serve

Fresh dill, chopped, for garnish

วิธีทำ

1. MAKE THE CHICKEN SALAD: Add the chicken to the bowl of a stand mixer fitted with the paddle attachment. Shred the chicken on medium speed. If you don't have a stand mixer, place the chicken in a large bowl and shred with a hand mixer, or simply shred with two forks.

2. Mix in the celery, carrots, scallions, dill, and pickles on low to combine.

3. MAKE THE DRESSING: Whisk together the lemon juice, mayonnaise, mustard, pickle juice, garlic, garlic powder, salt, and pepper in a small bowl.

4. Combine the dressing with the chicken mixture.

5. PREPARE THE TOAST: Heat the olive oil in a large skillet over medium-high heat. Pan-fry the bread until golden brown, 4 to 5 minutes per side. Remove the toast from the pan.

6. Scoop the chicken salad onto the bread with the lettuce and tomato and serve open-faced. Garnish with fresh dill.