Summer is almost officially here, and so are summertime recipes. Chef Tom Severs from the Collin College Institute of Hospitality and Culinary Education shares a fun and flavorsome taste of the season.
Almond Ginger Chicken Salad
Yields: 4 portions
24 oz Chicken breast, cooked and diced (roasted, grilled, baked)
6 oz Celery, small dice
1 tsp Fresh lemon juice
1 tsp Lawry’s seasoning salt
1 tblsp Matzo Meal
½ oz Almonds, sliced and toasted
1 tsp Fresh Minced Ginger
Gather ingredients, measured and cut, in a mixing bowl. Add all the ingredients except the mayonnaise. Blend gently together. Add enough of the mayonnaise to bind but not overpower the salad. Adjust the seasoning with Lawry’s and pepper.
At this point, you are ready to toast your favorite bread roll, such as Ciabatta or Brioche. Spread butter on your roll, and, in a pan, toast the bun until golden. Place a piece of Bibb lettuce on the bun and top with the chicken salad.
This summer sandwich is even better served with grilled watermelon and drizzled balsamic vinegar or fresh sliced cantaloupe.
You may also stuff a half of avocado or papaya with the salad and serve it with Crostini for a light lunch.