Skip to main content

Sandwiches & wraps

Green Tea Chicken Salad Sandwiches
Our chicken salad is served on spears Belgian endive, rather than bred. Use the larger outer leaves; the inner core can be sliced and added to a green salad. Recipe may be made a day in advance and stored, refrigerated, n an airtight container.
1/4 cup rice vinegar
1 tea bag green tea
1 hard-boiled egg, peeled
2 Tbsp. extra-virgin olive oil
1/4 tsp. kosher salt
2 cups diced cooked chicken breast
1 red bell pepper, finely diced
1 Granny Smith apple
2 scallions (also called green onions), white and green, thinly sliced
3 Tbsp. finely chopped parsley
1/4 tsp. freshly ground black pepper
4 heads Belgian endive
+ Add to Shopping List
Green Tea Chicken Salad Sandwiches

Green Tea Chicken Salad Sandwiches

Green Tea Chicken Salad Sandwiches
  • Servings:Serves 12 Serves
  • Prep Time:8 minutes
  • Cook Time:30 minutes
1. In a medium bowl, heat rice vinegar in microwave on high for 1 minute. Place teabag in vinegar and steep 2 minutes. Remove tea bag, squeezing out extra vinegar; discard.
2. Separate white and yolk of hard-boiled egg. Add yolk to vinegar and mash in witha fork; mix until smooth. Stir olive oil and salt into mixture until well combined. Set aside.
3. Finely chop egg white and add to a large bowl. Add chicken and bell pepper.Peel apple and coarsely grate into the mixture; stir well. Add scallions, parsley, and black pepper. Stir rice vinegar dressing and pour over chicken. Mix thoroughly.
4. Separate the endive leaves (about 6 per head) and arrange 24 leaves on a platter. Spoon about 1 1/2 Tbsp. of the chicken salad on top of each leaf. May be made a few hours in advance and kept cold in refrigerator.
Source: Hannaford fresh Magazine, September - October 2009