~*~ ‘NDUJA CHICKEN SALAD SANDWICH ~*~
Here’s a cooking technique that will blow your mind: marinate meat in…meat! A spicy pork spread called ‘nduja is whisked together with olive oil, garlic, and lemon. Allow chicken to rest in the marinade overnight to create a flavor combination thats impact is big from the first bite. Once cooked, serve the chicken as is or mix it with mayonnaise, red onion, and celery for an explosively delicious chicken salad.
1 pound boneless chicken breast
1/2 cup ‘nduja
2 garlic cloves
1/2 cup celery stalk
1/3 cup red onion
1/2 cup mayonnaise or plain yogurt
2 slices multi-grain bread
1 tablespoon olive oil
salt & pepper, to taste
Artist: Queens of the Stone Age
Album: Songs for the Deaf
1. MARINATE THE CHICKEN
Rub uncooked chicken with ‘nduja; coat evenly. Mince garlic. Zest and juice lemon. Place chicken in a plastic bag, and toss with 1 Tbs olive oil, minced garlic, lemon zest and juice, and 1/4 tsp salt & black pepper. Let mixture sit in the fridge overnight.
2. COOK THE CHICKEN
Heat 1 Tbs olive oil in a skillet over medium heat. Add chicken and cook until edges are no longer pink, about 10 minutes. Flip the chicken, cover, and lower the heat. Cook for another 10 minutes. Remove the chicken and let cool. Meanwhile, chop celery into 1/2-inch pieces and finely chop red onion. Chop the chicken into bite-sized pieces.
3. MAKE THE SALAD
In a medium bowl, combine celery, red onion, mayo (or yogurt), and salt & black pepper to taste.
Spread chicken salad on one slice of bread. For some extra heat, spread on additional ‘nujda on the other slice.
Recipe adapted from: