Can I interest you in a light salad and sandwich?

Chicken salad sandwich is the classic American sandwich. It is so easy to bring deli flavors home with this simple sandwich with clean flavors and no fuss at all. And, it is perhaps one of the better ways to showcase chicken as a meat.

Now, I typically find chicken a bit lacking in flavor. So, I prefer to work in flavors through seasoning, spices and cooking technique. The last is perhaps, the most under emphasised. I tried different techniques for cooking the bird; pressure cooking, slow cooking, pan frying, grilling, deep frying, baking, roasting etc. I find that roasting is the best way when you do not want to overwhelm the meat's taste and still have a beautifully cooked, moist and well seasoned bird. And it is also a very healthy way to cook the meat!

You can make chicken roast with just plain salt and pepper or add more layers of flavor with herbs or fruit slices tucked in. I wanted to try out some seasoning samples I have at home. I got some from Amazing Taste Foods and I figured the best way to test it would be keep the dish simple and let the seasoning speak for itself. Hence, the roast chicken salad sandwich.

The poultry seasoning mix from Amazing had an unexpected ingredient - turmeric, a very South Asian spice. That really piqued my interest (me being S. Asian and this being N. American seasoning). To complement the seasoning, I packed a couple of thin slices of lemons under the skin and on the underside. The lemons add a tangy freshness and a little more moisture. Also, I roast bone in pieces for extra flavor and moisture.

The chicken came out really well. The meat was tender and moist with the flavors coming through bright and clean. I tossed the chicken in a mayo, yogurt and basil sauce and paired it with some celery for crunch and it worked nicely!


Chicken Salad Sandwich
(3 sandwiches)

2 chicken thighs, bone-in, skin-on
1.5 T Amazing chicken seasoning
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp lemon pepper
salt to taste
1 lemon de-seeded and sliced thin
Olive oil
1 stalk celery diced small
1 tomato sliced thin
1/4 cup mayo
1/4 cup plain yogurt
1/4 cup chopped basil leaves
6 slices whole wheat bread slices

Preheat oven to 350 degrees. Brush the chicken liberally on both sides with olive oil. Combine the dry seasonings together and spread evenly on the both sides of the chicken and under the skin. Place chicken skin side up on a baking sheet and roast for 40 - 45 minutes until the chicken is cooked through. Set aside to cool.

Meanwhile, in a food processor blend mayo, yogurt and basil to a smooth creamy mixture. When the chicken is cool enough to handle, remove the skin and discard the bones. Dice the chicken and toss in the mayo mixture along with the celery. Season with salt and pepper.

To assemble, spread a little mayonnaise on half the bread slices. Top each bread with the chicken salad and tomato slices, and cover with the remaining slices of bread. Cut in half and serve.