Post by Deleted on Aug 28, 2019 7:25:11 GMT -5
This easy take on a sandwich sold by vendors along Rio de Janeiro’s beaches is packed with grated vegetables, sweet raisins, fresh lime juice, and cilantro. It’s like no chicken salad sandwich you’ve had before.
Ingredients
1/4 cup mayonnaise
2 tablespoons fresh lime juice
Kosher salt and freshly ground black pepper
4 cups shredded roasted chicken meat (homemade or from a store-bought rotisserie chicken)
1/4 cup golden raisins
1 large celery stalk, finely chopped
3 tablespoons finely chopped yellow onion
2 tablespoons extra-virgin olive oil
1/2 cup grated carrots
1/2 cup grated beets
1/2 cup chopped fresh cilantro
8 Boston lettuce leaves
8 slices whole wheat bread, toasted if desired
Procedure
1. In a medium bowl, whisk the mayonnaise, 1 Tbs. of the lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the chicken, raisins, celery, and onion. Season to taste with salt and pepper.
2. In another medium bowl, combine the oil with the remaining 1 Tbs. lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix in the carrots, beets, and cilantro.
3. Put a lettuce leaf on 4 of the bread slices, then top with the chicken salad, carrot mixture, another lettuce leaf, and another slice of bread.
Source: Fine Cooking Issue 110
Web Page: www.finecooking.com/recipe/brazilian-chicken-salad-sandwich
Copyright: © 2019 The Taunton Press, Inc. All rights reserved.
Ingredients
1/4 cup mayonnaise
2 tablespoons fresh lime juice
Kosher salt and freshly ground black pepper
4 cups shredded roasted chicken meat (homemade or from a store-bought rotisserie chicken)
1/4 cup golden raisins
1 large celery stalk, finely chopped
3 tablespoons finely chopped yellow onion
2 tablespoons extra-virgin olive oil
1/2 cup grated carrots
1/2 cup grated beets
1/2 cup chopped fresh cilantro
8 Boston lettuce leaves
8 slices whole wheat bread, toasted if desired
Procedure
1. In a medium bowl, whisk the mayonnaise, 1 Tbs. of the lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the chicken, raisins, celery, and onion. Season to taste with salt and pepper.
2. In another medium bowl, combine the oil with the remaining 1 Tbs. lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix in the carrots, beets, and cilantro.
3. Put a lettuce leaf on 4 of the bread slices, then top with the chicken salad, carrot mixture, another lettuce leaf, and another slice of bread.
Source: Fine Cooking Issue 110
Web Page: www.finecooking.com/recipe/brazilian-chicken-salad-sandwich
Copyright: © 2019 The Taunton Press, Inc. All rights reserved.