Date Macadamia Chicken Salad Sandwiches
Aug 5, 2022
The first time I tried a version of this chicken salad, introduced to me by my husband’s cousin Cheryl, I fell in love with the sweet and savory flavors and the crunchy, nutty texture. I asked for the recipe immediately. I added my own twist, incorporating celery for even more crunch and freshness, as well as pickled jalapeños for a kick of spice and acidity. Dates, bacon, celery, and macadamia nuts elevate classic chicken salad to new sweet and savory heights. Be sure to serve on toasted bread.
This recipe from Silvia is featured in the Family episode during Season 1 of The Great American Recipe.
This recipe from Silvia is featured in the Family episode during Season 1 of The Great American Recipe.
- Servings
- Serves 6
- Course
- Entree
Tags
Ingredients
- 1½ pounds boneless, skinless chicken breasts
- 2 rosemary sprigs
- 4 garlic cloves, peeled
- 1½ teaspoons salt
- 8 bacon slices
- 6 small ciabatta rolls
- 10 medium dates, pitted and finely chopped
- ½ cup chopped macadamia nuts, finely chopped
- 2 celery stalks, finely chopped
- 6 scallions, finely chopped
- 1 cup mayonnaise
- 1 head butterhead lettuce
- 1 (12-ounce) can pickled jalapeños, drained
Instructions
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Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.
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Put the chicken, rosemary sprigs, garlic cloves, and salt in a large pot. Cover with water and bring to a boil. Cover the pot, reduce the heat to medium-high, and cook until the chicken is tender, 25–30 minutes. Transfer the chicken to a plate to cool.
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Meanwhile, spread out the bacon on the lined baking sheet and bake, turning once, until cooked through and crispy, about 4 minutes per side. Transfer the bacon to paper towels, then chop. Turn down the oven temperature to 350 degrees F.
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Warm up the ciabatta rolls in the oven for 5–8 min.
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When the chicken is cool enough to handle, shred the meat and put it in a large bowl. Add the bacon, dates, macadamia nuts, celery, green onions and mayonnaise. Mix well and taste for salt; add more if needed.
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Cut the rolls in half. Place a layer of lettuce on the bottom half, add a few tablespoons of the chicken salad, and top with pickled jalapeños.