Italian Chicken Salad Sandwich

Last week I posted the Cucumber-Tomato Bruschetta in Phyllo Cups appetizer and told you all about the recipe contest I am currently in over at Kraft’s Breakstone’s sour cream site. To recap (and in case you didn’t happen to read that post), Kraft asked me to create three separate menu items – appetizer, main dish, and dessert –  using their Breakstone’s Triple Churned sour cream and my menu is going up again two other menus created by fellow food bloggers. This main dish continues with the spring-inspired theme of light, fresh and easy and puts an Italian twist on a traditional chicken salad, with the additions of Asiago cheese, a pesto spread, and ciabatta rolls.

This chicken salad is tossed in a sour-cream dressing instead of mayonnaise and includes Asiago cheese, sits on a bed of Romaine, and is sandwiched inside of a ciabatta roll slathered with your favorite pesto. A perfect springtime lunch, or dinner by the pool. Quick and easy, which makes it a breeze to throw together for company!

Disclaimer: This post was sponsored by Breakstone’s Triple Churned sour cream in conjunction with the recipe contest.

Italian Chicken Salad Sandwich

Yield: 4 sandwiches

Prep Time: 15 minutes

1 lb. cooked chicken, roughly chopped
½ cup shredded Asiago cheese
2 stalks celery, finely chopped
½cup Breakstone’s sour cream
1 teaspoon Worcestershire sauce
½teaspoon salt
¼ teaspoon freshly ground black pepper
4 leafs of Romaine lettuce
Pesto (either purchased or your favorite recipe)
4 ciabatta rolls

1. In a medium bowl, toss the chicken, Asiago and celery to combine.

2. In a small bowl, mix together the sour cream, Worcestershire, salt and pepper.

3. Add the Breakstone’s sour cream mixture to the chicken mixture and gently toss to combine.

4. Spread pesto on the top and bottom of each roll. Place a leaf of Romaine on the bottom of each roll. Place an even amount of chicken mixture on top of each lettuce leaf.

5. Cover with top of roll and serve.

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