Apricot-Pistachio Chicken Salad Sandwiches Recipe

Apricot-Pistachio Chicken Salad Sandwiches Recipe photo by Taste of Home

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I ordered an entrée similar to this at the local museum café and liked it so much I decided to make something similar. At the museum it was served as a filling for a sandwich made with lettuce, tomato and thinly sliced red onion. I tend to serve it as a salad during the summer. It’s really good on a hot day.

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Apricot-Pistachio Chicken Salad Sandwiches Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

20 20

Ingredients

1-1/2 cups shredded rotisserie chicken
1/3 cup chopped dried apricots
2 tablespoons mayonnaise
2 tablespoons sour cream
4 teaspoons coarsely chopped pistachios
1 teaspoon prepared horseradish
1 teaspoon stone-ground mustard
1 teaspoon honey
Dash salt
Dash white pepper
Dash hot pepper sauce
4 slices sourdough bread
2 Bibb lettuce leaves
2 slices tomato
2 slices sweet onion

Directions

In a small bowl, combine the first 11 ingredients. Spread over two slices of bread; top with lettuce, tomato, onion and remaining bread. Yield: 2 servings.

Nutritional Facts 1 sandwich equals 677 calories, 30 g fat (7 g saturated fat), 102 mg cholesterol, 1,254 mg sodium, 59 g carbohydrate, 5 g fiber, 42 g protein.

Originally published as Apricot-Pistachio Chicken Salad Sandwiches in Reminisce Extra July 2008, p53