Ingredients with Measurements:
- 2 cups cooked and shredded chicken
- 1/2 cup mayonnaise
- 1/4 cup diced celery
- 1/4 cup diced red onion
- 1/4 cup diced apple
- 1/4 cup chopped walnuts
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- 4 slices of bread
- 2 tablespoons butter
Special equipment needed: None
Step-by-step instructions:
1. In a large mixing bowl, combine the cooked and shredded chicken, mayonnaise, celery, red onion, apple, walnuts, parsley, salt, and pepper.
2. Mix well until all ingredients are evenly distributed.
3. Toast the bread slices and spread butter on each slice.
4. Place a generous amount of chicken salad on one slice of bread and top it with another slice.
5. Cut the sandwich into halves or quarters and serve.
Time:
Preparation time: 15 minutes
Cooking time: None
Temperature: None
Serving size: 2-4 servings
Nutritional information:
Calories per serving: 450
Total fat: 35g
Saturated fat: 6g
Cholesterol: 70mg
Sodium: 450mg
Total carbohydrates: 16g
Dietary fiber: 2g
Sugars: 4g
Protein: 20g
Substitutions for ingredients:
- You can use leftover roasted or grilled chicken instead of cooked and shredded chicken.
- Greek yogurt can be used instead of mayonnaise for a healthier option.
- Pecans or almonds can be used instead of walnuts.
- Green onions can be used instead of red onions.
Variations:
- Add some dried cranberries or raisins for a sweeter taste.
- Use curry powder or cumin for a spicier flavor.
- Add some chopped bacon for a smoky taste.
Tips and tricks:
- Use a rotisserie chicken for a quick and easy option.
- Make the chicken salad ahead of time and store it in the refrigerator until ready to use.
- Use a serrated knife to cut the sandwich for a cleaner cut.
Storage instructions:
- Store the chicken salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- None
Presentation ideas:
- Cut the sandwich into small triangles or squares for a more elegant presentation.
- Serve the sandwich with a side of potato chips or fresh fruit.
Garnishes:
- Sprinkle some chopped parsley or chives on top of the sandwich for a pop of color.
Pairings:
- Serve the sandwich with a glass of iced tea or lemonade.
Suggested side dishes:
- Potato chips
- Fresh fruit salad
- Coleslaw
Troubleshooting advice:
- If the chicken salad is too dry, add more mayonnaise or Greek yogurt until desired consistency is reached.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before shredding.
Food history:
- The buterbrod, also known as an open-faced sandwich, originated in Russia in the early 19th century.
Flavor profiles:
- The chicken salad buterbrod has a savory and slightly sweet taste with a crunchy texture from the celery, apple, and walnuts.
Serving suggestions:
- Serve the chicken salad buterbrod as a light lunch or a snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A