Prep Time: 45 minutes
Cook Time: 10 minutes
2 1/2 lbs boneless, skinless chicken breast
1 cup mayonaise
1/2 cup apple cider vinegar
3 tbs Penzy’s Tsardust Memories spice blend
1 tbs pepper
1/2 tbs salt
1 tbs lemon juice (about 1/2 lemon)
2 avocados (see How To Treat Your Avocados With Respect)
8-10 sun dried tomatoes, sliced
8 slices bacon, cooked
6 buns (Hawaiian Rolls shown)
Salt and Pepper
1. Coat chicken in salt, pepper and Penzy’s blend. Bake at 400 degrees for 30-40 minutes depending on size of breasts. Allow chicken to cool and shred. Can be prepared a day in advance.
2. Combine mayonaise, vinegar, salt, pepper, 1 tbs Penzy’s blend and lemon juice. Whisk until smooth. Add avocado and sun dried tomatoes and mix with spatula or spoon.
3. Mix in chicken and stir until combined.
4. To make sandwiches, place a few spoonfuls of chicken on bun and top with avocado slices. Add bacon and close sandwich.
Recipe is an original.
So, like the ridiculous amount of dates I had left, I also had a lot of sun dried tomatoes. These aren’t exactly a staple ingredient so I had to think of something to use them in and chicken salad seemed like a good idea. I LOVE chicken salad, especially in the spring and summer. I thought up this recipe the day it was 75 degrees in Richmond but it was still tasty on the day it was 50 and raining. This recipe turned out fantastically. It is nice and creamy and mild with a nice tang from the tomatoes and an excellent creaminess from the avocado. I used Hawaiian rolls as buns and they were a perfect contrast to the salad and the bacon. The bacon also added a nice crunch. I would definitely recommend this as a regular and I will certainly be making it as it gets warmer.