Leftover Blue Cheese Chicken Salad Sandwich

Jonathan Waxman’s tasty chicken salad is dressed with a mix of yogurt and Gorgonzola cheese.

  • Total Time:
  • Servings: 4


  • 2 ounces Gorgonzola dolce, crumbled
  • 1/4 cup plain Greek yogurt
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon Champagne vinegar
  • 1/2 tablespoon minced shallot
  • 1/2 teaspoon fresh lemon juice
  • Kosher salt
  • Freshly ground pepper
  • 2 cups diced rotisserie chicken
  • 1/2 cup thinly sliced celery
  • 1 baguette, split lengthwise
  • 1/2 cup thinly sliced sugar snap peas
  • 1/2 cup thinly sliced radishes
  • 1/2 cup torn lettuce or mesclun

How to make this recipe

  1. In a large bowl, using a fork, mix the Gorgonzola with the yogurt, olive oil, vinegar, shallot, lemon juice and season with salt and pepper. Fold in the chicken and celery and season with salt and pepper. To serve, fill the baguette with the chicken salad, snap peas, radishes and lettuce, then cut the baguette crosswise into 4 sandwiches.

Contributed By Photo © Con Poulos Published September 2013

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500488 recipes/leftover-blue-cheese-chicken-salad-sandwich 2013-12-06T23:34:46+00:00 Jonathan Waxman american|sandwiches|4|basic-easy|fast|no-cook|web-exclusive|lunch september-2013 recipes,leftover-blue-cheese-chicken-salad-sandwich 500488

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