Chicken Salad Sandwich with Sunflower Microgreens

A rotisserie chicken brings such flexibility to meal planning throughout the week. Here, we added white beans to a chicken salad recipe for extra protein and even more creaminess. The sunflower microgreens provide a little crunch and pop of green color to the otherwise beige filling.

A light yet nourishing sandwich to match our fickle spring weather.

Prep Time: 15 min
Serves 4

Ingredients

• 2 cups shredded chicken, a mix of white and dark meat from a rotisserie chicken

• Half a red onion, minced

• 1 can white beans (cannellini or great northern), drained

• 1 small bunch chives, minced

• 2 small cloves garlic, minced

• Juice from half a lemon

• ¼ cup mayonnaise (more or less to taste)

• Salt and pepper to taste

• Slices of your favorite hearty bread

• 1 cup sunflower microgreens, rinsed

In a large mixing bowl, combine the chicken, red onion, white beans, chives, garlic, lemon juice, and mayonnaise. Use a wooden spoon or other blunt kitchen utensil to mash the white beans into the mixture (not into a paste, just enough to break open the beans). Add salt and pepper to taste.

For each person, add a large scoop the chicken salad mixture onto a slice of bread. Sprinkle the sunflower microgreens and press down gently to secure them in place. Enjoy immediately as an open-faced sandwich or add a second slice to make a sandwich that transports well.