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Chicken Salad Sandwiches
with Parmesan-Garlic Summer Squash
50 MIN
4 Servings
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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NutritionPER SERVING
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Calories710 Cals (est.)
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ingredients
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tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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