Make Ahead
Plum Dijon Chicken Salad Sandwich
- Serves 4 sandwiches
Author Notes
I have always loved Chicken salad. As I became an adult, I liked to experiment with flavors and found that Dijon Mustard and Plum butter is a fantastic combination! —Madeleine
What You'll Need
Ingredients
- For the Chicken
-
1
2-3 lb whole Chicken
-
1 gallon
water
-
2
onions
-
2
Carrots
-
1
head of garlic
-
4
thyme sprigs
-
3
bay leaves
-
2
rosemary sprigs
- For the Chicken Salad
-
1.5 cups
Mayonaise
-
1.5 tablespoons
Dijon Mustard (more or less depending on preference)
-
2 tablespoons
fresh chopped italian flat leaf parsley
-
2 cups
shredded chicken meat
-
1/2 cup
pecans - chopped
-
1/2
small shallot, finely minced
-
Salt and Pepper to Taste
-
8
slices sourdough bread
-
1/4 cup
Plum Butter
-
1/2 pound
Fontina Cheese
-
1
drizzle Olive Oil per slice of bread
-
4
large leaves romaine lettuce
Directions
- Poach the chicken. Put chicken in a large stockpot and cover with gallon of room temp or cold water. Add veggies and herbs and boil over medium. Skim the fat and simmer uncovered for about 45 minutes.
- Remove chicken from water and let cool. Strain liquid and reserve liquid - it's chicken stock! Shred chicken meat and discard both skin and bones.
- Preheat oven to 325 degrees....Broiler on low works fine too.
- Toast pecans until fragrant and give them a rough chop if you like.
- Combine mayo, mustard, pecans, shallot, and parsley. salt and pepper to taste. Fold in shredded chicken!
- Lightly paint bread with olive oil and toast until golden in oven. Smear 4 piece generously with plum butter. Take these plum butter smeared pieces and lay a slice (or good pile of finely shredded) of fontina cheese on top and pop back into the oven until cheese is just slightly melted. Top with a generous scoop of chicken salad and one romaine leaf. Cover with other half of bread to complete sandwich!
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