Lavender Chicken Salad Sandwiches
Fresh, flavorful, with a hint of fragrance — this Lavender Chicken Salad Sandwich is a springtime twist on a classic favorite. The delicate, herbal notes of lavender perfectly complement tender shredded chicken, crunchy celery, and buttery cashews, all tossed in a creamy Greek yogurt and mayo dressing with a bright hint of lemon zest. Serve it on Rich’s baked Artisan Ciabatta Sandwich Bread Rolls with a sprinkle of extra lavender and a handful of peppery arugula for the ultimate seasonal sandwich this spring. Whether it’s a light lunch or an elevated on-the-go offering, this sandwich is sure to surprise and satisfy.
Ingredients
| 6 Each |
Artisan Ciabatta Sandwich Bread, 42 Count, 4.5 Oz (#18681)
|
|---|---|
| 1.75 lb | Chicken Breast |
| 2 tsp. | Olive Oil |
| 1/4 C | Low-fat Mayonaisse |
| 1/2 C | Plain Greek Yogurt |
| 3/4 tsp. | Salt |
| 1 1/2 tsp. | Lemon Zest |
| 1 1/2 tsp. | Lavender |
| 1/2 C | Celery, Finely Chopped |
| 1/3 C | Red Onion, Finely Chopped |
| 1/2 C | Cashews, Chopped |
| 1/4 C | Scallions, Chopped |
Directions
1 |
Bake Artisan Ciabatta Sandwich Bread Rolls according to instructions. Set aside |
|---|---|
2 |
Preheat oven to 350°F |
3 |
Rub chicken breasts with olive oil and season with salt and pepper |
4 |
Bake for 25–30 minutes until cooked through and juices run clear |
5 |
Cool to room temperature and then shred chicken (make up to one day in advance) |
6 |
In a medium bowl, whisk mayonnaise, yogurt, salt and lemon zest |
7 |
Crush lavender between fingers and add to the mixture in the bowl. Whisk to combine |
8 |
Add cooled shredded chicken, celery, red onion, cashews and scallions. Toss until combined |
9 |
Season to taste with salt and pepper |
10 |
Evenly divide between six Artisan Ciabatta Sandwich Bread Rolls. If desired, serve with a bit more lavender and some peppery arugula |
6 sandwiches