The Ultimate Chicken Salad Sandwich

I love a good sandwich and one of my favorites has always been a great chicken salad. This is a healthier take on the 'Chicken Salad for Company' recipe made famous in Ann Hodgman’s “Beat This!” cookbook of over 100 “absolutely unbeatable, knock-’em-dead” best recipes of all-time favorites. With bite-size chunks of poached chicken breast mixed with strips of red bell pepper and steamed broccoli florets, there’s no chance of “mystery bites.” What you see is what you get, and the getting is good!

The salad is dressed with a thick, creamy blend of Greek yogurt, low-fat olive oil mayo, Dijon mustard, blackberry vinaigrette and fresh dill. It’s tangy and slightly fruity, brightening the flavor of the salad and adding that something-something that other people won’t be able to pin down. And yeah, it is unbeatable.

Serves 4

Ingredients

• 2 whole, boneless chicken breasts (1 1/2-2 pounds), poached and cut into bite-size pieces
• 1 large red bell pepper, cut into julienne strips
• 1 large head of broccoli, cut into florets
• 1/2 cup plain Greek yogurt
• 1/2 cup low-fat, olive oil mayonnaise
• 2 tablespoons Dijon mustard
• 3 tablespoons blackberry vinaigrette dressing (See below)
• 2 tablespoons finely chopped fresh dill

Procedures

Blackberry Vinaigrette Dressing:

• 1/4 cup Balsamic Vinegar
• 1-2 tablespoon blackberry preserves
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh marjoram or 1 teaspoon dried
• 1 teaspoon minced garlic

Boil vinegar and blackberry preserves in a saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Combine water with no salt seasoning. Whisk into vinegar, along with mustard, marjoram and garlic.

Chicken Salad:

1. Combine the poached chicken with the red pepper in a large bowl.
2. In a vegetable steamer over boiling water, steam the broccoli for 2 to 3 minutes, or until it just starts to get tender. Add it to the chicken, and mix it in gently.
3. Whisk together the sour cream, mayonnaise, Dijon mustard, blackberry vinaigrette and dill. Pour the dressing over the chicken and vegetables, and mix well. Chill the salad for at least 2 hours before serving on sliced dense, whole-grain artisan bread. (If you have a Whole Foods Market nearby, try the Seeduction bread.)