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Kenneth Neal's Apricot, Cheddar and Chicken Salad Sandwich

COOK TIME
5 mins
PREP TIME
10 mins
SERVINGS
1
RATE THIS RECIPE
(0)
Turkey Salad and Cheddar Cheese BLT with Potato Chips
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COOK TIME
5 mins
PREP TIME
10 mins
SERVINGS
1
RATE THIS RECIPE
(0)

Ingredients

  • 1 tablespoon mayo
  • 1 tablespoon sour cream
  • 1/2 teaspoon honey
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon horseradish sauce
  • salt and freshly ground black pepper, to taste
  • 1/2 cup shredded rotisserie chicken
  • 2 teaspoons chopped pistachios
  • 2 slices sourdough bread
  • butter
  • 1 slice cheddar cheese
  • 3 tablespoons chopped apricots
  • 1 slice tomato
  • 1 leaf Bibb lettuce
  • 1 slice sweet onion
  • Chef notes

    It's a play on a traditional Southern dish that brings back summertime memories of family barbecues. It's easy to make and is fun to include the kids in helping me pour and mix the ingredients.

    Technique tip: You can involve the entire family in the prep and cooking.

    Swap option: You can make this with fried chicken, nuts are optional if there are allergy concerns and bread can be your personal preference.

    Preparation

    1.

    In a medium bowl, mix together mayo, sour cream, honey, ground mustard and horseradish sauce. Season with salt and pepper to taste.

    2.

    Add shredded chicken and pistachios to the dressing. Mix well until all is coated.

    3.

    Spread one side of each piece of bread with softened butter. Toast, butter-side down, on a griddle until golden-brown.

    4.

    Top non-toasted side of one slice of the bread with cheese. Place chopped apricots on top of cheese and then top with sliced tomato.

    5.

    On the remaining slice of bread, top with lettuce, onion and a scoop of chicken salad. Close the sandwich and serve.