Craig Claibornes Chicken Salad Sandwich
"Originally printed in 1981, here is Craig Claiborneâ??s take on the classic chicken salad sandwich. In his version, a combination of mayonnaise (preferably homemade) and yogurt is used which yields a lighter, tangier sandwich filling. He calls for using poached chicken, but the leftover roast chicken from last night would work beautifully as well. Featured in: Salads, Sandwiches, Sauces...."
INGREDIENTS
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1 poached chicken, 3 1/2 pounds
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1 cup finely chopped celery
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1/2 cup finely chopped onion
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1/2 cup drained capers
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1/2 cup yogurt
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3/4 cup mayonnaise, preferably homemade
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1 tablespoon red wine vinegar, or to taste
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salt to taste, if desired
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freshly ground black pepper, to taste
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1 tablespoon finely chopped parsley
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2 tablespoons finely chopped scallions
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8 to 12 slices rye bread, either freshly toasted or left untoasted
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Pickle strips, radishes or cherry tomatoes, for garnish
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