Asian Chicken Salad Sammie w/ Curry Caper Aioli
Bok Choy and Capers were the 2 ingredients for my first sandwich competition in the 'Sandwiches, Sammiches and Sammies' group. I just recently joined and wanted to start right away. The group sounds so fun!
I got my inspiration for the base from the Asian cabbage salad I make for my family all the time and just worked up from there. I incorporated some of the ingredients from that recipe as well as added some new ones, to create this delicious beauty.
The combination of Asian flavors kicked up a notch with Indian curry is a flavor festival!
THE CRUNCH IS AWESOME!
Recipe is my own.
rotisserie chicken, deboned and chopped
green onions, chopped
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roman noodles, crushed (discard seasoning packet)
mayonnaise with olive oil
curry powder (depends on your taste)
Melt butter and brown roman noodles, sunflower seeds and slivered almonds. WATCH CAREFULLY so they don't burn. Transfer to plate lined with paper towel to drain. Set aside to cool.
Mix bok choy, chicken and green onions in large mixing bowl. Use equal amounts chicken as you do Bok Choy. You may have quite a bit left. Depends on the size of your head of Bok Choy and the size of your chicken.
In separate mixing bowl or large glass measuring cup, combine mayonnaise, sugar, vinegar, soy sauce, capers, curry, chives, and black pepper. Mix well to incorporate.
Pour roman noodle/sunflower seed/almond mixture over bok choy/chicken/green onion mixture. Slowly add aioli and stir to coat well. You will want to add about 1/2 at a time and check for wetness and desired consistency. If you don't plan on eating all at once, only dress the portion of the chicken salad you are going to use for that meal, otherwise the bok choy will become soggy.
Place a large scoop of completed chicken salad on one half of a large buttery croissant and then place the other half on top. Be prepared to eat the whole thing and maybe more. The crunch of the cabbage as well as the roman noodles and almonds is out of this world. Enjoy!