Get plenty of greens with this chicken salad, which gets a boost of green goodness via a peppery arugula dressing made with yogurt, lemon zest, and a hint of goat cheese. And because a classic chicken salad always needs a bit of crunch, there’s lots of green celery and some walnuts too. Serve it open-faced or in a sandwich topped with additional fresh arugula.
Not a lettuce
Arugula is a leafy green considered a brassica rather than a lettuce and is, thus, related to cauliflower, kale, and broccoli. Its French name roquette shows up as rocket in the UK, Australia, and New Zealand.
Chicken Salad Sandwich with Peppery Arugula Dressing
Ingredients
- 8 oz (225 g) skinless, boneless chicken breast
- 2 lemon slices
- 1/4 cup (60 mL) loosely packed parsley leaves
- 1 garlic clove, peeled and smashed
- 1/4 medium onion
- 3 cups (750 mL) arugula, divided
- 1/2 cup (125 mL) Greek yogurt
- Pinch salt
- 1/4 tsp (1 mL) pepper
- 1 tsp (5 mL) lemon zest
- 3 oz (85 g) soft goat cheese
- 1/2 cup (125 mL) finely diced celery
- 1 Tbsp (15 mL) chives
- 3 Tbsp (45 mL) walnut pieces
- 4 to 8 slices of sourdough or whole grain bread
Directions
01
To medium-sized saucepan, add chicken breast, lemon slices, parsley, garlic clove, and onion and cover with cold water by about 1 inch (2.5 cm). Heat on medium high, covered. Without disturbing chicken, stir water in pan gently once or twice to make sure temperature is even throughout. Reduce heat to low simmer and cook, uncovered, at a gentle simmer for 10 minutes. Chicken should be cooked to an internal temperature of 165 F (74 C). Remove chicken from water and allow to cool. Cover and refrigerate for 1 to 2 hours or leave overnight.
02
To make arugula yogurt dressing, into bowl of food processor, place 2 cups (500 mL) arugula, yogurt, salt, pepper, lemon zest, and goat cheese. Blitz until smooth.
03
To make chicken salad, dice chicken finely and combine with 1/4 cup (125 mL) dressing, celery, chives, and walnuts.
04
To serve, toast a piece of sourdough bread, spread a little arugula dressing onto bread. Top with about 1/4 cup (125 mL) fresh arugula and a scoop of chicken salad. Eat open faced or top with another piece of toast to make a sandwich.
