We took these bad boys to the beach and ate 'em. Who doesn't like a good chicken salad sandwich on a hot summer day? Might seem like a long recipe for sandwiches but, trust us, they're worth it. Recipe: 1. Make your favourite bread dough recipe (we used a bread machine recipe but mixed it in our KitchenAid stand mixer). Let rise for 30 minutes and then shape into oblong buns. Keep in mind the finished product will be up to double the size of the dough. Brush the tops with olive oil and slice the tops lengthwise. 2. Allow dough to rise for another 15 minutes and coat lightly with flour. Place directly on grill over low indirect heat. Grill for about 20 Minutes or until outside is crusty. 3. Grill some chicken breasts (1 per two sandwiches). Let cool and shred. Season to your liking. 4. Mix shredded chicken with chopped spinach, 3 leaves of fresh basil, slivered almonds, cranberries, coined cherry tomatoes, and green onion. Stir in 1/4 cup of Skotidakis jalapeño Greek yogurt dip and 2 tsp of olive oil. 5. Slice the buns and put the chicken salad on the bread, add shredded cheese. Place the whole sandwich on the grill over low indirect heat. They're good to go when the cheese is melted. Get 'em into ya. Want more grill rebellion? Check out @BBQRebel on Instagram and get it into ya.
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