HACKED CHIPOTLE-CHICKEN-SALAD SANDWICHES
For this sublime chicken salad, we start the poached chicken in cold water so the meat stays silky. Our second trick is hacking (or loosely chopping) the meat, to create jagged shapes that grab onto one another and don't let go when mixed in a divine dressing of mayo, smoky chipotle, and fresh cilantro.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h10m
Number Of Ingredients 12
Steps:
- Season chicken with salt; place in a saucepan just large enough to fit it snugly in a single layer. Add broth and enough water to cover chicken by 1 inch. Bring to a simmer over medium-high heat, then reduce heat to medium-low and cook at a bare simmer (tiny, sporadic bubbles slowly rising to the surface) until a thermometer inserted into thickest part of breast reads 160°F, 15 to 18 minutes. Transfer to a cutting board and let cool until slightly warm, about 30 minutes. Strain and reserve broth for another use.
- Meanwhile, in a medium bowl, stir together mayonnaise, chipotle, lime zest, onion, and cilantro. In a small bowl, combine radishes, lime juice, vinegar, sugar, and a generous pinch of salt. Let stand, stirring a few times, 5 minutes. Drain radishes, reserving vinegar mixture.
- Remove and discard skin and bones from chicken. Carve chicken against the grain into 1/2-inch slices. With a large, heavy knife (such as a cleaver or chef's knife), hack chicken into bite-size pieces with a brisk chopping motion. Transfer to bowl with mayonnaise mixture, along with 2 tablespoons reserved vinegar mixture; stir to combine and season with salt and pepper. Sandwich chicken salad in buns with lettuce, avocado, and pickled radishes; serve.
CHIPOTLE CHICKEN SANDWICH
This chicken sandwich has a nice kick to it!
Provided by Chris Elmore
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Heat olive oil in a large skillet over medium heat and pan-fry chicken breasts until browned and no longer pink inside, about 10 minutes per side.
- Sprinkle chicken breasts with red wine vinegar, lime juice, sugar, salt, black pepper, 1 chopped green onion, garlic, and oregano; pan-fry until green onion is soft, an additional 5 minutes per side. Transfer chicken breasts to a plate and keep warm.
- Place light mayonnaise and chipotle pepper into a blender and blend until smooth. Transfer to a bowl and stir in 1 1/2 tablespoon of chopped green onion and sweet pickle relish.
- Toast sourdough bread slices.
- Layer 4 bread slices each with 1/4 cup of lettuce, a chicken breast, and 1 mozzarella cheese slice. Spread remaining slices with chipotle mayonnaise and place on top to make sandwiches. Serve while still warm.
Nutrition Facts : Calories 450.6 calories, Carbohydrate 35.2 g, Cholesterol 92.1 mg, Fat 17.3 g, Fiber 1.8 g, Protein 37.7 g, SaturatedFat 5.3 g, Sodium 757.1 mg, Sugar 5.1 g
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