Lemon Chicken Salad Ciabatta Sandwich

Ingredients

• 2 Chabaso Ciabatta Rolls

• 2 boneless, skinless chicken breasts

• 1 tsp cooking oil

• 2 stalks celery, diced

• 1/2 small shallot, diced

• 1/3 cup mayonnaise

• 1 lemon, zested

• 1/2 cup dried cranberries

• 1/2 cup slivered almonds

• 2 handfuls baby arugula

• 1 tsp sea salt

• 1 tsp cracked black pepper

Instructions

1. Season the chicken breasts with salt and pepper. Pre-heat a pan over medium-high heat for 2 minutes, add cooking oil, then place chicken breasts into the pan. Allow to cook undisturbed for 4 minutes. Flip, then cook another 3-4 minutes or until internal temperature reaches 165°F. When ready, remove from pan, and allow to rest 3-5 minutes.

2. Meanwhile, use a large mixing bowl to combine celery, shallots, mayonnaise, lemon zest, dried cranberries, and almonds.

3. When chicken is ready to slice, roughly chop into 1/2” cubes, then add to the mixing bowl. Stir to combine, season with salt and pepper to taste.

4. Afterwards, slice ciabatta rolls lengthwise in half. Toast to preference, then add a handful of baby arugula onto the bread. Layer the chicken salad over the greens, then sandwich together. Enjoy! 

Serves 2