Chick-Chick-Chutney Sandwhich

26 Jan

This Chicken-Chickweed-Chutney sandwich creation was so yummy that I had to share it with more than folks than just my friend Marcy who I had lunch with today– thus this blog post.  The sandwich utilizes my cranberry chutney, a recipe which I posted earlier this month.

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Directions:

Slice open and lightly toast a breadroll.

Layer on your roll: cranberry chutney, fresh chickweed (One of the few green things that seem to be available lately at my local farmer’s market.  You can substitute greens of your choice if you can’t find chickweed arugula would do nicely), and your chicken salad

Chicken Salad

This recipe should last you for 3-4 sandwiches, unless you are Dagwood.

Shred into small pieces:  Leftover cooked chicken:  1 leg or 1 breast

1/3 cup homemade mayo, alter amount to taste. (see mayo recipe below)

1 stalk celery, diced

2 T almond slivers

salt and pepper to taste.

Combine ingredients in a bowl and consume!

Homemade mayo

Whisk ( I recommend using the whisk attachment on a hand blender) 1 large egg yolk with 1 T lemon juice and a dash of salt in a smallish bowl, till smooth.

Take 1/2 c olive oil, add by drop-fuls until the mix begins to turn thick and stiffen. After about half of the olive oil is added, you can start to add it in more steadily. Make sure each addition is blended fully before you add more. Once the oil has been fully combined, add freshly ground pepper to taste.

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