I don’t like to brag, but I do make a pretty good chicken salad. Which, is great, because we eat it A LOT of it for lunch or a light dinner during the summer months. There’s usually chicken leftover from one meal or another during the week, or I’m grilling so often it’s no biggie to cook a couple extra chicken breasts to make up a batch.  It keeps great in the fridge for a few days, and makes for an easy and quick lunch during the week.

The fresh rosemary certainly sets it apart from other chicken salads. But, I think the thing that really makes it shine is the addition of honey. I like the hint of sweetness it brings. I like mine on a whole wheat bread, with lots of sprouts on top. However, when served on crostinis, it makes a lovely appetizer.

2 Comments

  1. Posted April 12, 2012 at 9:05 PM | Permalink

    Thanks for the lovely comment on my deviled eggs! Too funny we both blogged about chicken salad sammies, both with greek yogurt! Great minds think a like?? 😉 Your’s looks YUMMY!

  2. Andrea Russick
    Posted August 29, 2012 at 3:56 PM | Permalink

    Hi,
    Chicken salad sandwich is very similar to the “Sandwich King’s” recipe except for the rosemary and he includes roasted walnuts (for crunch). It is very tasty!

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