FLAMENCO CHICKEN SALAD SANDWICH

  • Yield 4 servings
  • Prep 15 minutes
  • Cook none -- no cooking involved

Ingredients

2 cups chopped rotisserie chicken breast
6 ounces sliced California Black Ripe Olives, drained
1/4 cup sliced Spanish Queen Green Olives with Pimento
1/4 cup chopped jarred roasted red bell peppers
3 tablespoons chopped Marcona almonds
2 tablespoons capers
1-1/2 tablespoon olive oil
1-1/2 tablespoon mayonnaise
1-1/2 teaspoon sherry vinegar
3/4 teaspoon smoked paprika
3 tablespoons chopped fresh flat-leaf parsley
1 pinch freshly ground black pepper, to taste
4 pieces curly or bibb lettuce leaves
4 units ciabatta rolls or other crusty rolls, split horizontally

Instructions

Mix together chicken, olives, roasted red peppers, almonds, and capers in a medium bowl.  Place olive oil, mayonnaise, vinegar, and paprika in a small bowl and whisk until thoroughly combined.  Add mayonnaise mixture and parsley to chicken mixture and stir until well combined.  Season with black pepper, to taste.  Place a lettuce leaf on bottom half of each roll, divide chicken salad evenly on top of lettuce on each roll, then cover with top half of rolls.

 

 

Comments

Follow

Get every new post delivered to your Inbox.

Join 262 other followers