I was a young and impressionable 18 year old when I first arrived in New York City. I didn’t know a lot about city life but I quickly learned that Manhattan cuisine was unlike anything I’ve ever tasted in my homeland of Northeastern Pennsylvania. (Don’t get me wrong – NEPA has some amazing foods that cannot easily be replicated in NYC or anywhere else. AKA: square pizza, pierogies, cheesesteaks, Pennsylvania Dutch influenced menu items, WINGS and other items too numerous to mention.) But in New York City, fresh of the Martz Bus, I felt like a girl who had just won the golden ticket.
From the corner deli to the Zagat rated restaurant, everywhere I went in New York City there was something new for me to taste. Authentic Mexican, Italian, French, Asian, Moroccan, Indian, Thai, Creole, Soul Food, Southern Barbecue were all easily within my reach. Some were available via biker delivery, 24 hours a day. Even ordinary items like pizza and bagels were available in so many variations and packed full of so many new flavors, I felt overwhelmed at times. All of my life, I had loved food but never realized how much until I arrived in the city. Every time I stepped foot outside of my apartment, I became a kid in a candy shop. In many ways, when I visit the city, I still am.On one occasion during my first Spring season in New York City, I had one of the most incredible, flavorful chicken salad sandwiches while enjoying a sunny picnic lunch in Central Park. I had ordered lunch to-go from a little deli on the Upper West side. While I don’t remember the name of the deli, I do remember the chicken salad sandwich – in fact, my mouth still waters when I think about it. Unlike any chicken salad I have ever had before, this chicken salad was composed of jumbo lumps of roasted white chicken breast that undoubtedly did NOT come from a can. Scooped between two pieces of thick, crusty rustic rye bread, this chicken salad had a unique crunch that was intensified by slivered roasted almonds. It was as goey as it was crunchy, mixed with just the right amount of creamy mayonnaise that dripped into the wax paper it was wrapped in as a I took each bite. Most surprising to me were the chopped New York red delicious apples hidden in the chicken salad mix which took this chicken salad to an entirely new level of deliciousness for a sandwhich.
Now, years later, I still crave this sandwich so I’ve come up with my own quick and light version. I switched full fat mayo for a lighter version and I cut down on the amount to save some calories. To save time, I used canned chicken breast, but it is admittedly more flavorful if you roast your own chicken breasts. (Season with olive oil, salt and pepper. Bake for 35-40 min at 350 degrees. Shred or chop.) But who really has time for that?
Diana’s City-Style Chicken Salad Sandwich
Serves 3-4
1 can of chicken salad
1 small tart apple, diced (can substitute handful halved grapes)
1/4 cup of diced red onion
1/4 cup of diced celery (1 stalk)
1/4 cup of slivered almonds
1/4 cup of fat free mayo
2 tablespoons chopped tarragon
Sliced red tomato
Handful of mixed greens
Combine all the ingred0ients. Season with salt and pepper to taste. Serve on crusty rye bread, pumperknickle toast, or mini whole wheat pitas. Layer with thin slices of juicy red tomato, handful of mixed greens.
If you need a little bit more comfort and buttery goodness, try this salad on buttered and grilled Texas toast. Beware this will increase calories/fat but sometimes, its all worth it!
Enjoy!