Recipe April 17th - Herbed Chicken Salad Sandwiches & Spring Sal - ABC 33/40 - Birmingham News, Weather, Sports

Recipe April 17th - Herbed Chicken Salad Sandwiches & Spring Salmon Salad

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Herbed Chicken Salad Open Face Sandwiches

Serves 4-6

2 oil-packed anchovies, drained

1 small garlic clove

½ cup packed Italian parsley leaves

¼ cup packed basil leaves

¼ cup fresh dill

1 tablespoon oregano leaves

1/3-½ cup mayonnaise (not fat free)

2 tablespoons fresh lemon juice

2 tablespoons chives, chopped

Sea salt and freshly ground pepper to taste

16 oz. chicken, cooked and pulled into pieces

4 roasted red peppers from a jar, coarsely chopped

4 celery ribs, thinly sliced

Pumpernickel Bread

Fresh Spinach

Sliced Avocado (optional)

 

In a food processor, pulse the anchovies, garlic, parsley, basil, dill and oregano until coarsely chopped. Add the mayonnaise and lemon juice and process until smooth.  Spoon into a large bowl and fold in the chives.  Season with salt and pepper to taste.   Add in the chicken, red peppers and celery and toss to coat. 

 

Top bread with spinach and then chicken salad.  Then top with slices of avocado, if using.

 

Spring Salmon Salad with Lemon and Dill

Serves4

 

3 cups bulgur wheat or other whole grain such as quinoa, prepared

12 oz. fresh Atlantic Wild Caught Salmon fillet

Sea salt & black pepper to taste

Juice from 2 lemons

2 tablespoons extra virgin olive oil

1 tablespoon fresh dill, snipped or more to taste

½ teaspoon sea salt

1 large cucumber, seeded and chopped

4 green onions, chopped

Mixed fresh greens

1 large egg, fried and sliced into ribbons

1/3 cup dried cranberries

¼ cup sliced almonds, toasted

 

Preheat oven to 450 degrees.  Line baking sheet with parchment paper and set aside.  Pat salmon dry, place salmon on prepared sheet pan, skin side down and sprinkle with salt and black pepper to taste.  Place in oven and bake for about 4-5 minutes per ½" thickness of fish.  Remove from oven to cool. 

 

In a large bowl, whisk together the lemon juice, oil, dill and ½ teaspoon salt.  Add in the bulgur wheat, cucumber and green onions, gently toss to coat.  Break the salmon into chunks and add to bulgur mixture.  Toss very gently to combine. 

 

To serve, spread mixed fresh greens on serving platter.  Pour bulgur/salmon mixture over and then sprinkle with egg ribbons, cranberries and almonds.