Chicken Salad on Brioche
Ingredients
- 2 cups cooked chicken breast finely diced
- 1/3 cup mayonnaise
- 1 tablespoon lemon juice
- 1/4 cup celery finely diced
- 2 tablespoons dried cranberries chopped
- 2 tablespoons toasted sliced almonds chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small brioche rolls split, or 16 slices brioche loaf
- 2 tablespoons unsalted butter softened
Instructions
- Combine the diced chicken, mayonnaise, lemon juice, celery, cranberries, almonds, salt and pepper in a bowl.
- Stir until every piece of chicken is coated and the mixture clumps together when pressed with a spoon.
- Cover and refrigerate the chicken salad for at least 1 hour so the flavors settle and the texture firms up.
- If using a brioche loaf, slice it about 1/2 inch thick; if using rolls, split each one horizontally.
- Butter the cut sides of the brioche lightly; a thin layer is enough to stop any sogginess.
- Spoon about 2 tablespoons of chicken salad onto the bottom half of each roll or slice.
- Press down gently so the filling reaches the edges without spilling over.
- Close the sandwiches, then trim rolls in half on the diagonal for a neater bite if using full-size rolls.
- Arrange on a plate and keep chilled until 15 minutes before serving, so the butter has not gone hard and brittle.
Good to Know
Swap the almonds for toasted pecans or leave nuts out entirely if anyone at the table has a tree nut allergy; the salad holds together either way.