My recipe for Chicken Salad (no potato filler)
Over a month ago, I purchased the Roasted Chicken Salad with Tarragon sandwich at Starbucks. It was delicious, surprisingly so, for a boxed, pre-made sandwich.
Then, about two weeks ago, I bought it again, only to discover they had changed the ingredients and made it a terrible sandwich. The culprit: potato starch. It was not in the original sandwich, but it was in the ‘terrible’ chicken salad sandwich I bought more recently.
To Each His Own
Everyone has their own taste in food, and what I find disgusting in a sandwich could appeal to others. But I was determined to make a better chicken salad sandwich than the one I had originally bought at Starbucks. I knew anything I made would be better than the more recently purchased sandwich I had gotten at Starbucks, which had potato starch in it (read….filler). I have to tell you that the potato starch made it so disgusting that I couldn’t finish the sandwich.
Toasted bread shows off the chicken salad better!
But on to my chicken salad recipe. I used about 9 ounces of Swanson Chicken Breast, some vegetables, and fruit.
It was quite good, the fresh celery and onion adding some crunch, and the vinegar and craisins adding some tang and a little sweetness. Absolute heaven in every bite.
Try it, and let me know what you think!
Chicken Salad with Craisins
Print This Recipe
Prep Time: 10 minutes
Serves 3-4, depending on sandwich size
Ingredients
- 9 ounces canned chicken breast
- 1 stalk celery, diced
- 1/4 cup diced onion
- 3-4 T. Light Mayonnaise (I used Hellmann’s)
- 1/2 teaspoon Balsamic Vinegar
- 1/2 teaspoon Grey Poupon
- 1/8-1/4 teaspoon group pepper, to taste
- 1/2 cup Craisins
Add all the ingredients to a bowl and mix well. Serve immediately on toasted honey wheat or whole wheat sandwich bread. Delicious!
What is your favorite lunch sandwich?
Photos by Kelly Estes
