Shredded Chicken Salad Sourdough Sandwich
A satisfying, weight-loss-friendly pressed sourdough sandwich layered with savory shredded chicken salad, crispy bacon, fresh arugula, and garlic cream cheese.
Summer weight-loss diets often make plain chicken breast feel bland and uninspiring, but incorporating fresh vegetables and a balanced dressing transforms it entirely. This shredded chicken salad sourdough sandwich pairs toasted sourdough with a creamy, crunchy filling that feels hearty yet light. As part of a personal 100-sandwich challenge, it proves that a quick breakfast can be both nourishing and unexpectedly delicious.
Ingredients
- 1 piece chicken breast
- 2 slices sourdough bread
- 2 slices bacon
- 2 tablespoons mayonnaise
- 1 teaspoon mustard
- 2 tablespoons pickles
- 2 tablespoons red onion
- 1 handful arugula
- 2 tablespoons garlic cream cheese
- 1 splash cooking wine
- to taste black pepper
Instructions
- 1Poach the chicken breast
Place the chicken breast into a small pot of cold water, add a splash of cooking wine, and turn on the stove to begin poaching.
Tip: Start with cold water to help cook the chicken evenly and draw out impurities. - 2Cover and steep the chicken
After the water boils, turn off the heat, cover the pot with a lid, and let the chicken steep for about 20 minutes to keep it tender.
Tip: Steeping keeps the chicken breast juicy instead of drying it out on high heat. - 3Chop pickles and red onion
Finely dice the pickles and red onions on a cutting board to prepare the crunchy elements for the chicken salad.
Tip: Cut them into uniform small pieces so they blend well into the salad texture. - 4Shred the cooked chicken
Take the cooked chicken breast and shred it by hand into fine pieces inside a mixing bowl.
Tip: Wear food-safe gloves for easy and clean hand-shredding. - 5Mix the chicken salad
Add the shredded chicken, crispy bacon pieces, diced onion, pickles, mayonnaise, mustard, and black pepper into a bowl, then mix everything together.
Tip: Adjust the mayonnaise and mustard to your preferred creaminess and tanginess level. - 6Toast the sourdough bread
Place slices of sourdough bread into the hot grill pan, utilizing the remaining bacon drippings to toast them until char marks form.
Tip: Using bacon drippings adds extra savory flavor to the sourdough bread. - 7Spread garlic cream cheese
Take the toasted sourdough slices and spread a generous layer of garlic cream cheese over the top of the bread.
Tip: Ensure the cream cheese is at room temperature so it spreads smoothly over the warm bread without tearing the crust. - 8Add fresh arugula
Layer a handful of fresh arugula directly on top of the garlic cream cheese spread.
Tip: Pat the arugula dry before placing it on the bread to keep the sandwich from getting soggy. - 9Add shredded chicken salad
Pile a generous amount of the prepared shredded chicken salad mixture directly on top of the layer of arugula.
Tip: Distribute the chicken salad evenly to ensure every bite has a balanced ratio of chicken, bacon, and dressing.
