You Can't Beat This Classic Chicken Salad Sandwich Recipe Chicken

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1. Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut sweet potato into 1/2-inch wedges. Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.

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Meanwhile, pat chicken dry with paper towels. Season with salt, pepper and Shawarma Spice Blend. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown and cooked through, 3-4 min per side.**

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Place cut sides up on a second baking sheet. • Toast on middle rack until golden, 2-3 minutes. 5. • While garlic buns toast, pat chicken* dry with paper towels; season generously with salt and pepper. • Heat a large drizzle of oil in pan used for veggies over medium-high heat. Add chicken and Italian Seasoning; cook, stirring, until.

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Season with remaining Italian Seasoning, a pinch of salt, and pepper. • Heat a drizzle of oil in pan used for bacon over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. 4. • Meanwhile, place flatbreads on a baking sheet. Toast on top rack, flipping halfway through, until golden, 3-4 minutes.

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1. • Wash and dry produce. • Trim and thinly slice scallions. Finely chop a few pickle slices until you have 1 tsp (2 tsp for 4 servings). • In a medium bowl, combine scallions, sour cream, half the vinegar (all for 4), 1½ tsp sugar (3 tsp for 4), and a dash or two of Frank's Hot Sauce (save the rest for step 3). Add cabbage and toss.

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Drain and rinse chickpeas; pat dry with paper towels. Trim and thinly slice scallions. Pick dill fronds from stems; finely chop fronds. 3. • In a small bowl, combine mayonnaise, sour cream, mustard, miso sauce concentrate, garlic powder, ¼ tsp sugar (½ tsp for 4 servings), and a squeeze of lemon juice. Season with salt and pepper.

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4. • Place chicken in a medium bowl. Stir in mayonnaise, mustard, and cranberries. Taste and season with salt and pepper. 5. • In a second medium bowl, toss arugula and apple with 1 TBSP olive oil (2 TBSP for 4 servings), a squeeze of lemon juice, and a pinch of salt. TIP: Stir in more lemon juice for extra tang. 6.

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1. • Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Mince a few pickle slices until you have 1 tsp (2 tsp for 4 servings). • Toss potatoes on a baking sheet with a large drizzle of oil, ½ TBSP Cajun Spice (you'll use more in the next step), salt, and pepper.

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a platter filled with sandwiches and green grapes on top of a white

2. • While chicken cooks, wash and dry produce. • Halve, core, and thinly slice pear. 3. • In a large bowl, toss spinach with dressing until evenly coated. Taste and season with salt and pepper if desired. • Add pear, cranberries, pecans, croutons, and cheese; toss to combine. TIP: Add a drizzle of olive oil if salad seems dry.

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Arrange in a single layer. 2. Roast chicken in the middle of the oven for 10 min, then drizzle sweet chili sauce over top. Return to the middle of the oven and roast until cooked through, 4-6 min.**. 3. Melt 1 tbsp (2 tbsp) butter in a small microwavable bowl or small pan over low heat. Add garlic puree, then season with salt and pepper.

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Let cool at least 5 minutes after removing from oven. 2. • While sweet potato roasts, halve and core apple; quarter halves lengthwise, then thinly slice crosswise into triangles. • Place pecans in a medium, preferably nonstick, pan over medium heat. Toast, shaking pan frequently, until fragrant, 2-3 minutes. • Turn off heat; remove pecans.

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Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Transfer chicken to a cutting board to cool. 3. • In a small microwave-safe bowl, combine apricots, juice from half the lemon, and ½ tsp sugar (1 tsp for 4 servings). • Cover bowl with plastic wrap; microwave until apricots are.