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from NYT Cooking

Craig Claiborne’s Chicken Salad Sandwich

Originally printed in 1981, here is Craig Claiborne’s take on the classic chicken salad sandwich In his version, a combination of mayonnaise (preferably homemade) and yogurt is used which yields a lighter, tangier sandwich filling He calls for using poached chicken, but the leftover roast chicken from last night would work beautifully as well.

from The Cozy Apron

Sweet & Lightly Spicy Curried Chicken Salad Sandwich on Tandoori Naan


Roast Chicken Over Bread and Arugula Salad

Chef Ina Garten shares a recipe for amazing roast chicken over bread and arugula salad inspired by Zuni Café's famous dish.

from NYT Cooking

11 Reasons to Buy a Rotisserie Chicken

11 Reasons to Buy a Rotisserie Chicken is a group of recipes collected by the editors of NYT Cooking


Waldorf Chicken Salad Sandwiches