Fig and Lemon Chicken Salad Sliders
The idea for this recipe was actually born out of a pork dinner. The recipe called for a sauce made out of re-hydrated dried figs, a little fig jam and greek yogurt. It was delicious and I convinced my sometimes protein-wary toddler to chow down on the leftovers when I mixed some of the chopped pork and the fig yogurt the next day. Naturally I started thinking of other ways to combine similar flavors. OK, I realize that may only be a natural tendency for me, but you get to reap the benefits of my food-centered brain.
A sandwich fit for all of the occasions … Easter brunch, Mother’s Day picnics, a post-graduation spread, you name it. This is no ordinary chicken salad. It’s been zhuzh-ed up with sweet figs, bright lemon and some salty pistachios. You should know by now, that my favorite recipes are always going to be the ones that perfectly combine sweet and savory.
Fig and Lemon Chicken Salad Sandwiches
Approx. 4 cups chopped, cooked chicken (or all of the chicken off of a cooked rotisserie chicken)
1 cup full fat greek yogurt
1/4 - 1/2 cup fig preserves (depending on your taste preferences) + more for assembling the sandwiches
zest from 2-3 lemons
good shake of high quality sea salt & pepper to taste
(optional extra salad additions - chopped celery, chopped sweet onion, diced dried figs, chopped parsley/mint)
12 - 16 mini sandwich rolls (pretzel rolls are sometimes too good to pass up)
To make the salad - mix together the chopped chicken, greek yogurt, fig preserves, lemon zest and any optional ingredients in a large bowl. Add salt and pepper and mix again. Give it a taste test and see if it needs more of anything.
To assemble the sandwiches - cut open your mini buns/rolls if necessary. Start with a nice smear of fig preserves, add a good pinch of baby arugula, a scoop of chicken salad and finish with a healthy sprinkle of chopped pistachios before adding the top of the bun.