September 28, 2011

What We Had For Lunch: Carmelized Onion, Walnut and Cilantro Chicken Salad Sandwiches

I love chicken salad, prepared several different ways. The roasted chicken in this recipe is nice. I don't care for cilantro (too much "bite" for me) and the lime juice so I left it out. (The omission didn't spoil it!) Also, I only like chicken breast white meat so I didn't use chicken thighs. Mr. Glen Oaks wanted bacon on his sandwiches (yummy). Mom used the end product chicken broth stock to make her own Chicken and Rice Soup. p.s. for a treat the "boys" (aka Puffy and Biggy) got some of the box chicken broth before it went into the recipe

Caramelized Onion, Walnut, and Cilantro Chicken Salad Sandwiches

Makes: 4 servings

Prep: 35 minutes Cook: 16 minutes Slow Cook: 7 to 8 hours (low) or 3-1/2 to 4 hrs. (high)

Caramelized Onion, Walnut, and Cilantro Chicken Salad Sandwiches

ingredients

1
Tbsp. butter
1
cup chopped sweet onion (1 large)
2
cups Shredded Chicken Master Recipe (see recipe below)
1/2
cup coarsely chopped walnuts, toasted
1/4
cup sliced green onion (2)
1/2
cup mayonnaise
1
Tbsp. snipped fresh cilantro
1
Tbsp. lime juice
Salt and ground black pepper (optional)
10
slices sourdough bread, toasted
10
slices tomato
3/4
cup baby spinach leaves
Pimiento-stuffed green olives (optional)

directions

1.In a large skillet, melt butter over medium-low heat. Add onion. Cook, covered, for 13 to 15 minutes or until tender, stirring occasionally. Uncover; cook and stir over medium-high heat for 3 to 5 minutes more or until golden.

2.In a large bowl, combine onion, chicken, walnuts, and green onion. Add mayonnaise, cilantro, and lime juice; toss to coat. If desired, season to taste with salt and pepper.

3.Place about 1/2 cup chicken salad on each of five bread slices. Top each with two slices tomato and some of the spinach. Top sandwiches with the remaining bread slices. If desired, secure each sandwich with a skewer and garnish with an olive. Makes 5 servings.

Shredded Chicken Master Recipe:Place 4-1/2 to 5 pounds chicken thighs, skinned, in a 4- to 5-quart slow cooker. For bouquet garni, cut an 8-inch square from a double thickness of 100 percent cotton cheesecloth. Place 4 thyme sprigs, 4 parsley stems, 2 bay leaves, 2 cloves garlic, halved and 1/2 teaspoon whole black peppercorns in the center of the cheesecloth. Bring up corners of the cheesecloth and tie with 100 percent cotton kitchen string. Add bouquet garni to slow cooker. Pour 1, 32-ounce box chicken broth over all. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Remove bouquet garni and discard.Using a slotted spoon, transfer chicken to a large bowl. When chicken is cool enough to handle, remove meat from bones. Using two forks, shred meat. Add enough of the cooking juices to moisten meat. Strain and reserve cooking juices to use for chicken stock. Place 2-cup portions of chicken and chicken stock in separate airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups.

nutrition facts