Gingered Chicken Salad Sandwich

READY IN: 25mins
YIELD: 1 sandwich


  • 2
    cups water
  • 2
    tablespoons fresh ginger, cut crosswise into 1/4-inch slices (use 1 3-inch piece)
  • 12
    teaspoon ground ginger
  • 2
    teaspoons mayonnaise
  • 1
    green onion, cut thinly on the diagonal (white and light-green parts)
  • salt & freshly ground black pepper
  • 2
    slices challah (may substitute any soft sandwich bread) or 2 slices brioche bread (may substitute any soft sandwich bread)
  • 4
    snow peas, stem ends and strings removed


  • Bring ginger slices and water to a boil in a medium saucepan over medium high heat; reduce heat to medium low and cook ginger for 5 minutes.
  • Add chicken (should be completely submerged), cover, and remove from heat; let sit for 15 to 20 minutes until it is not pink in the center.
  • Transfer to a plate to cool, reserving some of the cooking liquid and the cooked ginger slices.
  • Meanwhile, in a medium bowl, combine ground ginger with 1 teaspoon of the cooking liquid; stir to dissolve.
  • Finely chop 8 of the cooked ginger slices and add them to the bowl.
  • Add mayonnaise, green onion, salt, and pepper; mix well.
  • Once cooled, cut the chicken into large chunks and add to bowl; toss to coat with dressing.
  • Taste and add more chopped ginger if necessary.
  • Assemble sandwich by spreading one piece of bread with chicken salad.
  • Arrange snow peas on top, then cover with another slice of bread.