Chicken Salad Sandwiches with Parmesan-Garlic Summer Squash

Chicken Salad Sandwiches

with Parmesan-Garlic Summer Squash

50 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

The chicken salad sandwich, an American classic, gets exciting upgrades in this recipe from a few flavor-packed ingredients. We’re tossing shredded chicken with chopped pickles, dried apricots, and almonds, for tangy-sweet contrast and a bit of crunch—balanced by the creaminess of a yogurt and Dijon mustard dressing. On the side, roasted squash (yours may be yellow summer squash, or grey or green zucchini), topped with a bit of parmesan and garlic, make for a delicious, summery complement to the sandwiches.

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  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
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fresh
ingredients
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tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450ºF. Wash and dry the fresh produce. Cut the squash into 1-inch-thick rounds. Peel and finely chop the garlic. Halve the rolls. Roughly chop the pickles. Finely chop the apricots. Roughly chop the almonds. Cut the chives into 1-inch pieces. Cut off and discard the root end of the lettuce; halve crosswise and separate the leaves.

Roast the squash:
2 Roast the squash:

Line a sheet pan with aluminum foil. Place the squash on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Evenly top with the garlic and cheese. Roast, rotating the sheet pan halfway through, 20 to 22 minutes, or until the cheese is lightly browned and the squash is tender when pierced with a fork. Remove from the oven. Set aside in a warm place.

Cook & shred the chicken:
3 Cook & shred the chicken:

While the squash roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer the cooked chicken to a cutting board. When cool enough to handle, using 2 forks, shred into bite-sized pieces.

Toast the rolls:
4 Toast the rolls:

To the pan of reserved fond, working in batches, add the rolls, cut side down. (If the pan seems dry, add 2 teaspoons of olive oil.) Toast on medium-high 1 to 2 minutes per batch, or until the edges are lightly browned. Transfer to a clean, dry work surface.

Make the chicken salad:
5 Make the chicken salad:

In a large bowl, combine the pickles, mustard, yogurt, apricots, almonds, half the vinegar, half the chives, and a drizzle of olive oil; season with salt and pepper. Add the shredded chicken; stir to thoroughly combine. Season with salt and pepper to taste.

Dress the lettuce & serve your dish:
6 Dress the lettuce & serve your dish:

In a medium bowl, combine the lettuce, remaining vinegar, and a drizzle of olive oil; toss to coat. Season with salt and pepper to taste. Divide the chicken salad among the bottoms of the toasted rolls. Top with the dressed lettuce. Complete the sandwiches with the roll tops. Transfer to a cutting board and cut in half on an angle. Divide the finished sandwiches and roasted squash among 4 dishes. Garnish the squash with the remaining chives. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 450ºF. Wash and dry the fresh produce. Cut the squash into 1-inch-thick rounds. Peel and finely chop the garlic. Halve the rolls. Roughly chop the pickles. Finely chop the apricots. Roughly chop the almonds. Cut the chives into 1-inch pieces. Cut off and discard the root end of the lettuce; halve crosswise and separate the leaves.

2 Roast the squash:

Line a sheet pan with aluminum foil. Place the squash on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Evenly top with the garlic and cheese. Roast, rotating the sheet pan halfway through, 20 to 22 minutes, or until the cheese is lightly browned and the squash is tender when pierced with a fork. Remove from the oven. Set aside in a warm place.

Roast the squash:
Cook & shred the chicken:
3 Cook & shred the chicken:

While the squash roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer the cooked chicken to a cutting board. When cool enough to handle, using 2 forks, shred into bite-sized pieces.

4 Toast the rolls:

To the pan of reserved fond, working in batches, add the rolls, cut side down. (If the pan seems dry, add 2 teaspoons of olive oil.) Toast on medium-high 1 to 2 minutes per batch, or until the edges are lightly browned. Transfer to a clean, dry work surface.

Toast the rolls:
Make the chicken salad:
5 Make the chicken salad:

In a large bowl, combine the pickles, mustard, yogurt, apricots, almonds, half the vinegar, half the chives, and a drizzle of olive oil; season with salt and pepper. Add the shredded chicken; stir to thoroughly combine. Season with salt and pepper to taste.

6 Dress the lettuce & serve your dish:

In a medium bowl, combine the lettuce, remaining vinegar, and a drizzle of olive oil; toss to coat. Season with salt and pepper to taste. Divide the chicken salad among the bottoms of the toasted rolls. Top with the dressed lettuce. Complete the sandwiches with the roll tops. Transfer to a cutting board and cut in half on an angle. Divide the finished sandwiches and roasted squash among 4 dishes. Garnish the squash with the remaining chives. Enjoy!

Dress the lettuce & serve your dish:
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