This mayo-free chicken salad is absolutely incredible and SO easy. This was a concoction I made up one day with leftover rotisserie chicken, leftover pesto that I needed to use and cranberries (I always have cranberries on hand) when I wanted a sandwich. Since then, I have made this many times as a sandwich filler, spinach salad toppers, and spinach pasta dish. It is so good and has frequently made the menu for bachelorette and Christmas parties and other events that require feeding a large group. Here is the version of a panni that I made - not going to lie, it was one of the best sandwhiches I have ever had in my life.
- 1 cup leftover chicken, shredded
- 1.5 tbsps of basil pesto
- freshly cracked pepper to taste
- handful of dehydrated cranberries
- small handful arugula (or spinach if you have no arugula)
- 1 tbsp chipotle aioli *optional
- 1-2 ounces of cheese (I used Fontina but you can use whatever you have on hand)
- 2 slices of ciabatta bread, one side each oiled and rubbed with a garlic clove
Special equipment
Turn the panini maker on so that it is heating. In a small bowl, combine chicken, pesto, cheese, pepper and cranberries and mix well. Garlic and Oil the outside of each piece of bread, spread aioli on the inside of the bread. Layer arugula, chicken salad mixture on the bread then place in the panini maker. Grill until golden brown, remove, cut in half and serve.
*When not making a panini leave the cheese out and add chicken mix to salads, pasta, eat as a dip with pita chips etc.
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