Chicken Salad Sandwiches with Parmesan-Garlic Summer Squash

Chicken Salad Sandwiches

with Parmesan-Garlic Summer Squash

50 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. 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.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.
See Plans
  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
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.

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:
Browse Steps
1 of 6