As I mentioned in my Pistachio Pudding Tart post, I had several ladies over recently which was a great opportunity to make a bunch of finger foods. I'm sure many of you can relate to this, it took me forever to finalize what I planned to serve. And it wasn't until the night before when everything came together, and these Chicken Salad Sandwiches were added.
Truth be told, I was exhausted and wanted something easy. Since I had stopped at the grocery store on my way home from work to pick up a rotisserie chicken for dinner, I decided to use the leftover chicken for sandwiches. I knew I had a plain eating crowd, so I had to keep things simple, but I wanted a little something special so I opted to add a bit of cranberries for sweetness and scallions for balance. And since a few of us are watching what we eat, I cut the mayonnaise with yogurt which added a nice flavor as well.
I made the filling the night before and assembled a few hours before the party. These were well received, and even though I'm saying this recipe is "for the Ladies", JR enjoyed the leftovers as well!
Keep your eye out later this week for a fun spin on those egg salad sandwiches you see hiding in the background! In the meantime, mix up a batch of this salad for your lunch tomorrow.
Here is what you'll need:
- 2 cups finely chopped chicken
- 1/3 cup dried cranberries, coarsely chopped
- 1 green onion, finely chopped
- 3 Tbsp mayonnaise
- 3 Tbsp plain non-fat yogurt
- sea salt and freshly ground black pepper, to taste
- 1/4 tsp garlic powder
- 12 mini sweet Hawaiian rolls
Source: Adventures in My Kitchen original