Garlic-Scallion Chicken Sandwiches
Updated Nov. 22, 2024
- Total Time
- 30 minutes
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1whole rotisserie chicken (about 2 pounds), see Tip
- Salt and pepper
- 6tablespoons extra-virgin olive oil
- 6scallions, thinly sliced
- 6large garlic cloves, thinly sliced
- ¼cup red wine vinegar
- ¼cup currants or raisins
- 2cups arugula
- ¼cup lightly toasted nuts, such as pine nuts or sliced almonds (optional)
- Shaved Parmesan, to taste (optional)
- 1large baguette or 4 sandwich rolls
- Mayonnaise or garlic aioli, for serving
Nutritional analysis per serving (4 servings)
670 calories; 51 grams fat; 10 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 11 grams polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 33 grams protein; 777 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pick the chicken meat (and skin if desired) from the bones, shred into pieces and place in a bowl (discard bones or save for making stock). Taste the chicken and then season with salt and pepper as desired.
- Step 2
Heat the oil in a medium skillet over medium. Add the scallions, garlic and a pinch of salt and cook, stirring often, until softened and sizzling, 3 to 5 minutes. Transfer to the bowl with the chicken.
- Step 3
Add the vinegar and currants to the skillet and heat on medium-low, stirring occasionally, until the currants are soft and plump, 2 to 3 minutes. Transfer everything in the pan to the bowl with the chicken and toss to combine. Add the arugula, nuts and parmesan (if using). Season with salt and pepper and toss well to combine.
- Step 4
To serve, cut the baguette into four sections, then slice open to create 4 rolls; lightly toast if desired. Spread the mayonnaise on the inside of the baguette and fill with the chicken salad. Sprinkle with black pepper to taste.
- If using leftover chicken (or even turkey), you’ll need about 2½ to 3 cups of picked meat.
Private Notes
Comments
Delicious. I added fresh(ish) mint (from an earlier NYT recipe), dried cilantro & tarragon, and used TJ's Montmorency dried cherries because currants were nowhere to be found. Prep & cooking took me about 1:15, not 0:30: 15 min. just to get the meat off the bones, plus more to slice scallions & peel/slice garlic. For me, a common result with NYT recipe est. times, makes me feel like I'm failing somehow, but it was still delicious, & wife was impressed, which is why I keep trying.
Sounds like a winner to me. I like the addition of garlic and the vinegar-ed currants. If making more than one sandwich, why not canoe the baguette whole, stuff it with the fillings and then divide into individual sandwiches.
This sandwich will stay with me for a while. Delicious umami flavor, wonderful mix of textures. Spend a few extra minutes and make a garlic aioli you won’t regret it. 10/10, no notes.
Superb. Followed recipe to a T and ate more from the bowl than on the baguette 😂
Very good and easy. We had it on a nice bagette! Delicious!
Improved greatly with some chopped celery, a tablespoon of Dijon, and garlic aioli. Next time will reduce oil to 2 tablespoons and mix 6 tablespoons garlic aioli with the chicken vs using it as a spread. Keep currants to 1/4 cup, 1/2 is too sweet. Upscale chicken salad for sure.