Brazilian Chicken Salad Sandwich
This easy take on a sandwich sold by vendors along Rio de Janeiro’s beaches is packed with grated vegetables, sweet raisins, fresh lime juice, and cilantro. It’s like no chicken salad sandwich you’ve had before.
1/4 cup mayonnaise
2 Tbs. fresh lime juice
Kosher salt and freshly ground black pepper
4 cups shredded roasted chicken meat (homemade or from a store-bought rotisserie chicken)
1/4 cup golden raisins
1 large celery stalk, finely chopped
3 Tbs. finely chopped yellow onion
2 Tbs. extra-virgin olive oil
1/2 cup grated carrots
1/2 cup grated beets
1/2 cup chopped fresh cilantro
8 Boston lettuce leaves
8 slices whole wheat bread, toasted if desired
In a medium bowl, whisk the mayonnaise, 1 Tbs. of the lime juice, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the chicken, raisins, celery, and onion. Season to taste with salt and pepper.
In another medium bowl, combine the oil with the remaining 1 Tbs. lime juice, 1/2 tsp. salt, and 1/4 tsp. pepper. Mix in the carrots, beets, and cilantro.
Put a lettuce leaf on 4 of the bread slices, then top with the chicken salad, carrot mixture, another lettuce leaf, and another slice of bread.
Serve with Quinoa Salad with Avocado and Dried Fruit
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 110
, pp. 23
March 3, 2011