Cobb Chicken Salad Sandwich

Submitted by SusieQusie

"All the goodies of my favorite salad plus some chicken, served as a sandwich. Recipe adpated from The Best of America's Test Kitchen."

 

• Ready In: 1hr 10mins
• Ingredients: 13
• Yields: 8 sandwiches
• Serves: 8

ingredients

• 4 boneless skinless chicken breasts (about 1 1/4 pounds)
• salt
• pepper
• 2 tablespoons vegetable oil
• 1⁄2 cup mayonnaise
• 2 ounces crumbled blue cheese (about 1/2 cup)
• 2 tablespoons sour cream
• 2 tablespoons lemon juice
• 2 hard-cooked eggs, finely chopped
• 1 avocado, pitted, skinned and diced
• 4 slices bacon, fried crisp and crumbled
• leafy lettuce (optional)
• 8 sandwich buns, your favorite

directions

1. Pat chicken dry and season with salt and pepper. Heat the oil in a large nonstick skillet over medium heat until the oil is shimmering. Add the chicken and cook for 6 minutes per side or until golden brown and cooked through.
2. Remove chicken to a plate and refrigerate until chilled, about 30 minutes then cut into 1/2-inch pieces.
3. Mix the mayonnaise, cheese, sour cream and lemon juice in a large bowl. Add the eggs, avocado and chicken; toss gently to combine.
4. Split bakery rolls in half and scoop out some of the center bread. Fill hollow with chicken salad. Top with crumbled bacon and a lettuce leaf. Enjoy!
5. Make ahead: The salad minus the avocado may be made and refrigerated up to 2 days in advance. Add the avocado just before serving.