Best 2 Craig Claibornes Chicken Salad Sandwich Recipes

Indulge in a culinary journey with Craig Claiborne's culinary masterpiece, the Chicken Salad Sandwich. This timeless classic, hailing from the kitchens of the renowned New York Times food editor, promises a harmonious blend of flavors and textures that will tantalize your taste buds.

Crafted with succulent cooked chicken, crisp celery, sweet grapes, crunchy walnuts, and a creamy mayonnaise dressing, this sandwich encapsulates the essence of simplicity and elegance. Served on toasted bread or a croissant, each bite offers a delightful contrast between the tender chicken, the refreshing crunch of celery and grapes, and the nutty richness of walnuts.

Accompanying this main attraction are two additional recipes to elevate your culinary experience. The classic Caesar Salad, with its crisp romaine lettuce, tangy dressing, and iconic croutons, offers a refreshing and flavorful side dish. The French Onion Soup, a comforting and hearty creation, will warm your soul with its rich broth, caramelized onions, and melted cheese.

These recipes, curated by the culinary genius of Craig Claiborne, are sure to impress your family and friends. Embark on this gastronomic adventure, and savor the delectable flavors that await you in Craig Claiborne's Chicken Salad Sandwich and its accompanying dishes.

Let's cook with our recipes!

CHICKEN SALAD SANDWICHES

Chicken Salad Sandwiches image

Provided by Food Network

Time 20m

Yield 6 sandwiches

Number Of Ingredients 11

Ingredients

2 cups chopped rotisserie chicken, skin removed
1/2 cup diced celery
1/3 cup diced carrot
1/3 cup diced red onion
1/2 cup mayonnaise with olive oil
2 tablespoons yellow mustard
1 teaspoon celery salt
1 teaspoon granulated garlic
Pinch of paprika
Freshly ground pepper
6 whole-wheat sourdough rolls, split and toasted Lettuce and tomato, for topping

Steps:

Combine the chicken, celery, carrot, red onion, mayonnaise, mustard, celery salt, granulated garlic, paprika and 1 teaspoon pepper in a bowl. Mix until combined.
Serve the chicken salad on the toasted rolls with lettuce and tomato.

CRAIG CLAIBORNE'S SMOTHERED CHICKEN

Craig Claiborne's Smothered Chicken image

Craig Claiborne was a child of Mississippi who started as food editor of The Times in 1957 and did as much as anyone to help bring home cooking into the spotlight. The dish "belongs in the 'comfort' category," he wrote in 1983, "a food that gives solace to the spirit when you dine on it." You could give your smothered chicken some European flair with mushrooms and small onions in the gravy, as Claiborne did in his experiments with Pierre Franey, then his kitchen co-pilot. Or you could send yourself south to the Creole tastes of the Delta, with a blend of tomatoes, chopped celery, onion and green peppers added to the sauce. But sometimes the easiest way is the best. Try it.

Provided by Sam Sifton

Categories dinner, easy, weekday, times classics, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 chicken, about 3 1/2 pounds, spatchcocked (split down the backbone, breast left intact and unsplit)
Kosher salt, to taste
Freshly ground pepper, to taste
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups chicken broth, ideally homemade

Steps:

Craig Claiborne believed a cast-iron skillet to be essential for the authentic preparation of this dish. Sprinkle the chicken on both sides with salt and pepper. Select a skillet large enough to hold the chicken comfortably when it is opened up, as for broiling. Fold wings under to secure them.
Melt the butter in the pan and add the chicken, skin side down. Cover chicken with a plate that will fit comfortably inside the skillet. Place a heavy can, stone or brick on top of the plate to weigh it down. Cook over low heat, checking the chicken skin, until it is nicely browned, about 25 minutes.
Remove weight and plate. Turn chicken so skin side is up. Replace plate and weight and continue cooking for about 15 minutes more.
Remove chicken and pour off fat from the skillet, leaving about 2 tablespoons in the pan. Add the flour to the fat, stirring with a wire whisk over medium heat. Gradually add the chicken broth and, when thickened, return chicken to the skillet, skin side up. Add salt and pepper to taste. Cover with the plate and weight and continue cooking over low heat about 20 to 30 minutes longer or until the meat is exceptionally tender. Spoon the sauce over it.
Cut chicken into serving pieces, and serve with the sauce and fluffy rice on the side.

Nutrition Facts : @context http, Calories 682, UnsaturatedFat 28 grams, Carbohydrate 7 grams, Fat 48 grams, Fiber 0 grams, Protein 53 grams, SaturatedFat 16 grams, Sodium 1161 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

Use high-quality ingredients for the best flavor. Look for fresh, organic vegetables and free-range chicken.
Don't overcook the chicken. It should be cooked through but still tender and juicy.
Let the chicken cool completely before shredding it. This will help to prevent the salad from becoming watery.
Use a variety of textures in the salad. This will make it more interesting and enjoyable to eat.
Don't be afraid to experiment with different flavors. You can add herbs, spices, or other ingredients to taste.

Conclusion:

Craig Claiborne's chicken salad sandwich is a classic for a reason. It's simple to make, delicious, and perfect for a quick and easy lunch. With its creamy dressing, tender chicken, and crunchy vegetables, this sandwich is sure to please everyone. So next time you're looking for a light and refreshing meal, give Craig Claiborne's chicken salad sandwich a try.