Strawberry Smoky Chicken Salad Lettuce Sandwich from Peak Performance Catering | Suncoast View

Updated: Feb. 4, 2019 at 9:50 AM EST
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Strawberry Smoky Chicken Salad Lettuce Sandwich

Serves 6


1 ½ Pounds Chicken Breast - butterflied

1 tbls olive oil

1 bunch Scallions - sliced thin

Poaching Liquid

2 cups water

4 cups Chicken Stock

2 oz Ginger

Dressing & Ingredients for Chicken Salad

¾ cup sour cream

½ cup greek yogurt

2 oz fresh squeezed lemon juice

1 dash hot sauce

1 pinch black pepper

1 tbls Chipotle Peppers (optional)

½ cup Unsalted & Roasted Cashews

1 cup Florida Local Strawberries - cut in half

1 tsp lemon zest

2 tbls Cilantro & Dill - chopped medium

Build the Sandwich

8-10 Local Lettuce Leaves (boston lettuce works great)

2 Local Tomatoes - Sliced for Sandwiches

1 cup Baby Arugula


Heat a medium skillet over medium-high heat until hot, about 2 minutes. Add olive oil, then sliced scallions and sauté quickly until scallions have begun to brown. Remove from pan and set aside to cool. In a small Dutch oven, heat water and chicken stock to boil. Once it comes to a boil, turn it down to medium and Season stock lightly with salt and ginger slices. Add chicken breasts and poach them for about about 25 minutes until they reach internal temp of 165 degrees. . Remove chicken and cool on a cutting board. When cool, shred chicken into chunks. Do not over shred. In the bowl of a food processor, place sour cream,, Greek yogurt, chipotle, lemon zest and lemon juice. Pulse to combine ingredients. Pour out into a large bowl. Season mixture with hot sauce, and salt and pepper to taste. Fold in herbs, 1/2 cup cashews (optional), scallions, sliced strawberries and shredded chicken. Do not over fold. To build the sandwich, place one piece of lettuce on a plate. Spoon ½ cup chicken salad into the cup. Top with arugula and tomatoes. Sprinkle remaining cashews on top. Top with other half of the lettuce.

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