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Classic Chicken Salad Sandwich on a Pretzel Bun

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The addition of arugula gives a nice contrast in texture and flavor to the creamy spice of the horseradish, and the pretzel bun adds a bit of fun to this classic, crowd-pleasing sandwich.  

Ingredients

4 ea chicken breasts
2 bunches chives, cut into 1” sticks
¼ cup red onion, diced small
3 tsp prepared horseradish
¼ cup mayonnaise
¼ sour cream
3  tsp salt
1 tsp black pepper
3 tbsp Round Pond Meyer Lemon Olive Oil
1 tbsp Round Pond Sangiovese-Nebbiolo Blend Vinegar
4 pretzel buns
2 cups wild arugula

Start by seasoning the chicken breasts with salt and pepper.  Grill the chicken until completely cooked through.  Dice when cool.

Add the diced chicken to a bowl with the remaining ingredients (except arugula) and toss until the chicken until evenly coated.

Divide chicken salad evenly onto four bottom buns, arrange ½ cup of arugula on each, and put top bun on. Enjoy!

Jamie Prouten, Executive Chef

Written by Jamie Prouten, Executive Chef

I love my wife and two boys and anything having to do with barbecuing. Travel also gives me happiness, but I don't do enough. Guilty pleasures include Hoffman hotdogs...and McDonald's.

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