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Gingered Chicken Salad Sandwich

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“This recipe makes one sandwich. For the bread use soft, thick sliced challah or brioche. The chicken is poached in ginger, but if you want to use leftover chicken from another meal or a rotisserie chicken, it will still be delicious. Just cook the ginger, but don't re-cook the chicken.”
READY IN:
25mins
SERVES:
1
YIELD:
1 sandwich
UNITS:
US

Ingredients Nutrition

  • 2 cups water
  • 2 tablespoons fresh ginger, cut crosswise into 1/4-inch slices (use 1 3-inch piece)
  • 4 ounces boneless skinless chicken breasts (1 small)
  • 12 teaspoon ground ginger
  • 2 teaspoons mayonnaise
  • 1 green onion, cut thinly on the diagonal (white and light-green parts)
  • salt & freshly ground black pepper
  • 2 slices challah (may substitute any soft sandwich bread) or 2 slices brioche bread (may substitute any soft sandwich bread)
  • 4 snow peas, stem ends and strings removed

Directions

  1. Bring ginger slices and water to a boil in a medium saucepan over medium high heat; reduce heat to medium low and cook ginger for 5 minutes.
  2. Add chicken (should be completely submerged), cover, and remove from heat; let sit for 15 to 20 minutes until it is not pink in the center.
  3. Transfer to a plate to cool, reserving some of the cooking liquid and the cooked ginger slices.
  4. Meanwhile, in a medium bowl, combine ground ginger with 1 teaspoon of the cooking liquid; stir to dissolve.
  5. Finely chop 8 of the cooked ginger slices and add them to the bowl.
  6. Add mayonnaise, green onion, salt, and pepper; mix well.
  7. Once cooled, cut the chicken into large chunks and add to bowl; toss to coat with dressing.
  8. Taste and add more chopped ginger if necessary.
  9. Assemble sandwich by spreading one piece of bread with chicken salad.
  10. Arrange snow peas on top, then cover with another slice of bread.

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