Cold rotisserie chicken is a SNAP-friendly purchase and this salad is an excellent way to serve it. Add pickles and rainbow chard to your summer chicken salad sandwiches for a colorful, tasty twist on a classic recipe. Keep an eye out at your market for some sourdough and other freshly baked breads to make these sandwiches.
Ingredients
- 1 rotisserie chicken (shredded)
- 1/4 cup mayo (add more to taste)
- 2 tablespoons Italian dressing
- 1/4 cup sliced olives or diced pickles
- 1/4 cup rainbow chard stems (fresh or pickled)
- 1-2 sticks of celery (diced)
- About a 1/4 teaspoon of salt, pepper, garlic, and onion powder (any other spices you prefer) to taste
- Sourdough or another bread from your local farmers’ market
- Shred your cold rotisserie chicken by hand. (Save the bones for both).
- Wash and chop veggies and slice your pickles.
- In one bowl, add your veggies and pickles, a splash of the olive or pickle brine, your spices, shredded chicken, mayo, and Italian dressing. Mix it all together. Cover the bowl and chill for the flavors to combine.
- Spread the chicken salad on your bread of choice and enjoy!
Photo and recipe by Alison Penn and Christy Penn.
Cook’s note: Chicken salad sandwiches were the taste of many summer lunches at the pool and park thanks to my mom. The splash of olive brine and a dash of lemon pepper are her special touches, and the addition of the rainbow chard (for extra color and crunch similar to celery) is mine. Recipes should have personal touches that can be passed down through generations.Â
