Difficulty Medium
Cook Time 10 min
Heat None
A loaded chicken salad with crispy bacon, sweet fruit, and crunchy nuts piled high on toasted garlic herb sourdough. The honey-kissed mayo brings everything together for a sandwich that's way better than anything from the deli.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 8 slices Garlic Herb Butter Sourdough Bread 3 cups shredded chicken 8 slices bacon, cooked and crumbled 3/4 cup mayo 1/2 cup crumbled feta cheese 1 large red apple, diced 1 cup red grapes, halved 1/2 cup chopped walnuts 1/2 cup chopped almonds 1/4 cup finely diced red onion 2 stalks celery, diced 2 tablespoons honey Kettle cooked potato chips, for serving Salt and pepper to taste Directions 1 In a large bowl, combine the shredded chicken, crumbled bacon, diced apple, halved grapes, walnuts, almonds, red onion, and celery. 2 In a small bowl, whisk together the mayo and honey until smooth. Pour over the chicken mixture and stir until everything is well coated. 3 Fold in the crumbled feta cheese and season with salt and pepper to taste. Chill in the refrigerator for at least 30 minutes to let the flavors meld. 4 Toast the sourdough bread slices until golden and crispy. Pile the chicken salad generously onto 4 slices of bread, top with the remaining slices, and serve with kettle cooked potato chips on the side.
Reviews Loading reviews...
