This sandwich makes a light dinner or decent sized lunch. The orange dressing is kind of a pain, but it’s worth it. Next time, I would double the recipe.
gluten-free
Orange Chicken Salad Sandwich
2 leftover boneless, skinless chicken breasts, chopped (rotisserie chicken would work great)
1 orange, peeled and wedged
2 Tbsp honey
1 Tbsp apple cider vinegar
1/3 c baby fennel, chopped fine
1 scallion, sliced thin
2/3 roughly chopped herbs – I used a mix of mint, basil & cilantro
Lemon juice
1 Tbsp sambal olek
2 cloves garlic, grated
Your favorite mayo – I used Kewpie
Slivered nuts (optional) – I used pistachios
Baby spinach (optional)
Some type of wrap to make it a sandwich
First, the P.I.T.A. dressing. Simmer the orange wedges, honey and vinegar in 300ml of water for about an hour. You want this mix to reduce to a thick syrup when blitzed. Pull and blitz until smooth.
The rest is easy to assemble. Add everything but the mayo, lemon juice, spinach & wrap to a large bowl.
Combine well. Add just enough mayo to stick together, hit with salt & pepper and lemon juice to your taste.
To make a sandwich, pile as much as your wrap can handle on a bed of spinach leaves and roll.
My wraps were large so I only had 2 and was bummed about that
Gastography 