Equipment
Ingredients
Quick Pickled Onions
- 1 red onion, thinly sliced into half-moons
- 120 ml apple cider vinegar
- 120 ml warm water
- 15 g sugar
- 5 g salt
Chicken Salad Base
- 500 g cooked chicken breast, shredded or diced
- 120 g mayonnaise
- 15 g dijon mustard
- 2 celery, finely diced
- 10 g fresh dill, chopped
- salt
- black pepper
Assembly
- 8 sourdough bread slices
- 4 butter lettuce leaves
Nutrition (per serving)
Method
Prepare the pickling brine. In a small bowl, whisk together the apple cider vinegar, warm water, sugar, and 5g of salt until the sugar and salt are completely dissolved.
Submerge the thinly sliced red onions in the brine. Press them down to ensure they are covered. Let them sit at room temperature for at least 30 minutes to soften and turn bright pink.
While onions pickle, prepare the salad base. In a large mixing bowl, combine the mayonnaise, Dijon mustard, finely diced celery, chopped fresh dill, salt, and black pepper. Stir until smooth.
Add the shredded chicken to the dressing bowl. Fold gently until the chicken is evenly coated with the creamy mixture. Taste and adjust salt or pepper if needed.
Toast the sourdough bread slices until golden brown and crisp.
Drain the pickled onions (reserve the brine for other uses like salad dressings). To assemble, place a lettuce leaf on the bottom slice of toast, top generously with chicken salad, pile on the pickled onions, and close with the second slice of toast.
Chef's Notes
- For the best texture, ensure the chicken is shredded along the grain rather than cubed; it holds the dressing better.
- Don't discard the pickle brine! It makes an excellent vinaigrette base when mixed with olive oil.
- If your onions are very potent, rinse the sliced raw onions under cold water for 30 seconds before adding them to the brine to wash away some sulfur compounds.
- The contrast of warm toasted bread against the cold salad is delightful, so toast right before serving.
Storage
Refrigerator: 3 days — Store chicken salad and pickled onions in separate airtight containers. Assemble just before eating to prevent soggy bread.
