Thursday comes. And am still not ready. I have taken hundreds of photos of the dishes I cooked for the past four years. And recipes I have created and tested. In fact, it’s taking most of my computer space. Still. I don’t have enough. Sometimes, none meet with what I’m looking for. Or, that fit the occasion.
Step by step photos are what I need. And I need them for the hundreds of recipes I have cooked up since 2006. When I first started on this journey.
I remember when I first taught myself how to bake bread. From scratch. I learned it from a book with step by step instructions, with photos.
The photos and step by step instructions helped me tremendously. And gave me the courage to keep going.
It wasn’t until over a year ago, that I’ve started taking step by step photos on the dishes or recipes I’m working on. Before that, I only took photos of the finished product. Which I later realized is not sufficient enough to help those who are beginners. Just like I once was. Not long ago.
For me a perfect food blog post has step by step photos. With clear, concise, and easy to follow instructions. And I’m hoping that, that is what I’m presenting here.
Though sometimes, you’ll just have to forgive me.
~~~
As for this Roasted Chicken Club Salad Sandwiches recipe. I think I have sufficient step by step photos to help us along…
Split chicken breasts are what we need to roast…
Rinse chicken breast under cold running water. Place them in a large baking sheet and pat them dry with paper towel. Then pour some oil on the breasts and rub them all over…
And season them generously, on both sides, with salt and ground black pepper.
And roast them in preheated oven at 400°F for 50 minutes.
Remove the skins and shred the meat off the bones.
Next…
And with these ingredients. Make the salad dressing.
The salad dressing should look somewhat like this…
Add the chopped celery and onions to the shredded chicken. Toss it to combine.
Then pour the salad dressing over the chicken, celery and onion mixture. Mix until chicken and salad dressing are combined well.
And wallah. That’s our Roasted Chicken Salad.
Get your Ciabata Rolls ready. And split them in half.
You could also just other breads such as rye, white or wheat. Though I prefer Italian breads. Especially the fresh ones…
First line the Ciabata roll with lettuce or spring mix greens.
Then top it with the Roasted Chicken Salad.
Top bacon over the chicken salad. (I usually allow one slice of bacon per sandwich. I break one slice in half.)
And there you are. Our Roasted Chicken Salad Club Sandwich.
Serve with your choice of soup or your favorite potato chips or pretzels.
Roasted Chicken Club Salad Sandwiches
Yield: 8 Ciabata Rolls Sandwiches
Shredded Roasted Chicken Breasts – see recipe below
2 celery stalks – chopped
½ medium size red onion – chopped
Salad Dressing – see recipe below
8 thick slices bacon – cooked and crispy
8 green lettuce leaves – washed and patted dry or Spring Mix
8 Ciabata Rolls
In a large mixing bowl. Combine shredded chicken, chopped celery and onions. Add salad dressing. Mix until salad dressing is combined well with the chicken, celery and onions.
Using a sharp knife. Split Ciabata rolls
Line each roll with a lettuce leaf.
Scoop about ½ cup of Roasted Chicken salad mixture over the lettuce leaf
Break one crispy slice of bacon in half and top it over the chicken salad. Place the half of Ciabata rolls over the filled sandwich.
Serve with your choice of soup or with your favorite potato chips.
Roasted Split Chicken Breasts:
3 – 4 split chicken breasts (about 4 pounds) – bone in and skin on
3 TBSPs. olive oil or cooking oil
4 tsps. coarse sea salt or 2 tsps. kosher salt
2 tsps. freshly ground black pepper
Preheat oven to 400°F.
Remove chicken from the package and rinse under cold running water. Pat dry with paper towels. And place chicken in a heavy-duty baking sheet. Line with aluminum foil.
Drizzle olive oil over the chicken breasts and rub the oil all over the chicken.
Generously season the chicken breasts, on both sides, with coarse sea salt and freshly ground black pepper.
And roast them, skin sides up, in a preheated oven at 400°F for 50 minutes. Cool the chicken to safely handle.
Remove the skins.
(By the way. The skins are really crunchy. And I usually eat them while they’re still warm. Though they are a bit salty. But don’t worry. All that salt is only on the skins. Only a negligible penetrated to the meat.)
Tear the chicken meat off the bones. Shred into chunks and place in a large mixing bowl. Discard the bones. And the skins.
Salad Dressing:
1 cup real mayonnaise
2 tsps. Dijon mustard
½ tsp. dried tarragon leaves
½ tsp. ground coriander
1 tsp. freshly ground black pepper
2 tsp. kosher salt
Combine salad dressing ingredients in a bowl. Set aside.
Tess’ Kitchen Secrets:
#1 – Coarse Celtic sea salt. I love to roast chicken breasts with coarse sea salt. This salt gives the chicken a better taste as compared to regular or kosher salt.
#2 – Roasted chicken used for chicken salad has more texture and taste as compared to the ones that’s been boiled.
#3 – The celery and onions gives the chicken salad a good crunch.
#4 – Also. I prefer to use Spring Mix greens over lettuce leaves. I think the Spring Mix Greens has more nutrients than the lettuce leaves.
Enjoy and Happy Cooking!
Tess Harris
