When my editor recently mentioned that "chicken salad sandwiches" is a popular search on Tablespoon.com, my first reaction wasn't so positive. Honestly, I am not a big fan of mayo. And frankly, I avoid chicken salad like the Wicked Witch of the East avoids water. Everyone has their dislikes right?
But then I remembered a fabulous salad sandwich that I ate years ago. Served in a warm, soft pita, the salad included olives, cucumbers, feta and more with a not-too-tangy, but totally delish vinaigrette. The more I thought about it, the more I lusted after a similar chicken salad made with cubes of chicken. After all, who said that chicken salad absolutely, positively has to have a mayo-based dressing? No one!
So, I set to work to create a mayo-free version that is totally crave-worthy. My Greek Chicken Salad Sandwich is the resulting recipe. I love how the crunchy (and a little salty!) bits of cucumber interact with the briny olives, moist chicken and crumbly feta. You just have to try it.
For the chicken, I cubed up some leftover grilled chicken from the previous night's dinner, but you could also use rotisserie chicken. Keep all the cubes to the bite-size level so that it's easy to bite into. It's great in a pita, but could be eaten on a bed of lettuce too.
Are you a traditional chicken salad fan? Share in the comments!
Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah's Cucina Bella.