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Gallery Hacked Chipotle-Chicken-Salad Sandwiches Credit: David Malosh Recipe Summary prep: 15 mins total: 1 hr 10 mins Servings: 4
Ingredients Ingredient Checklist 1 whole bone-in, skin-on chicken breast, split; or 2 breast halves (about 1 1/2 pounds total) Kosher salt and freshly ground pepper 1 quart low-sodium chicken broth 1/3 cup mayonnaise 2 tablespoons minced chipotle in adobo 1 teaspoon finely grated lime zest, plus 2 tablespoons fresh juice (from 1 large lime) 1/3 cup finely chopped red onion 1/2 cup chopped fresh cilantro 4 large radishes, sliced into scant 1/4-inch-thick rounds (1/3 cup) 1 tablespoon distilled white vinegar 1 teaspoon sugar Hawaiian buns or potato rolls; Little Gem, Boston, Bibb, or other crisp lettuce leaves; and sliced avocado, for serving
Cook’s Notes You can make this salad up to three days ahead and store it in an airtight container in the refrigerator. Put the pickled and drained radish slices in a separate airtight container.
Gallery Hacked Chipotle-Chicken-Salad Sandwiches Credit: David Malosh
Recipe Summary prep: 15 mins total: 1 hr 10 mins Servings: 4
Gallery
Hacked Chipotle-Chicken-Salad Sandwiches Credit: David Malosh
Hacked Chipotle-Chicken-Salad Sandwiches
Credit: David Malosh
Hacked Chipotle-Chicken-Salad Sandwiches
Recipe Summary prep: 15 mins total: 1 hr 10 mins Servings: 4
Recipe Summary
prep: 15 mins total: 1 hr 10 mins
Servings: 4
prep: 15 mins
total: 1 hr 10 mins
prep:
15 mins
total:
1 hr 10 mins
Servings: 4
4
Ingredients
Ingredients
- 1 whole bone-in, skin-on chicken breast, split; or 2 breast halves (about 1 1/2 pounds total) Kosher salt and freshly ground pepper 1 quart low-sodium chicken broth 1/3 cup mayonnaise 2 tablespoons minced chipotle in adobo 1 teaspoon finely grated lime zest, plus 2 tablespoons fresh juice (from 1 large lime) 1/3 cup finely chopped red onion 1/2 cup chopped fresh cilantro 4 large radishes, sliced into scant 1/4-inch-thick rounds (1/3 cup) 1 tablespoon distilled white vinegar 1 teaspoon sugar Hawaiian buns or potato rolls; Little Gem, Boston, Bibb, or other crisp lettuce leaves; and sliced avocado, for serving
Directions
Season chicken with salt; place in a saucepan just large enough to fit it snugly in a single layer. Add broth and enough water to cover chicken by 1 inch. Bring to a simmer over medium-high heat, then reduce heat to medium-low and cook at a bare simmer (tiny, sporadic bubbles slowly rising to the surface) until a thermometer inserted into thickest part of breast reads 160°F, 15 to 18 minutes. Transfer to a cutting board and let cool until slightly warm, about 30 minutes. Strain and reserve broth for another use.
Meanwhile, in a medium bowl, stir together mayonnaise, chipotle, lime zest, onion, and cilantro. In a small bowl, combine radishes, lime juice, vinegar, sugar, and a generous pinch of salt. Let stand, stirring a few times, 5 minutes. Drain radishes, reserving vinegar mixture.
Remove and discard skin and bones from chicken. Carve chicken against the grain into 1/2-inch slices. With a large, heavy knife (such as a cleaver or chef’s knife), hack chicken into bite-size pieces with a brisk chopping motion. Transfer to bowl with mayonnaise mixture, along with 2 tablespoons reserved vinegar mixture; stir to combine and season with salt and pepper. Sandwich chicken salad in buns with lettuce, avocado, and pickled radishes; serve.
Cook’s Notes You can make this salad up to three days ahead and store it in an airtight container in the refrigerator. Put the pickled and drained radish slices in a separate airtight container.
Cook’s Notes
You can make this salad up to three days ahead and store it in an airtight container in the refrigerator. Put the pickled and drained radish slices in a separate airtight container.
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All Reviews for Hacked Chipotle-Chicken-Salad Sandwiches
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All Reviews for Hacked Chipotle-Chicken-Salad Sandwiches
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
