‘Nduja wanna eat a chicken salad sandwich?


This midday meal has impact that’s big by the first bite. Nestled between two pieces of multigrain bread, is a classic filling of chicken, celery, and red onion. But hiding within this sandwich’s nooks and crannies is a fiery meat spread similar to pâté. So, ‘nduja wanna take a bold bite? I know you do.




medium skillet

medium bowl



1 lb boneless chicken breast

1/2 cup ‘nduja

1/2 cup celery stalk, chopped

1/3 cup red onion, minced

1/2 cup mayonnaise or plain yogurt (the healthier option)

2 garlic cloves, minced

zest of 1 lemon

juice of 1 lemon

slices of bread

olive oil


ground black pepper



Artist: Pink Martini

Album: Hang on Little Tomato 




  1. Rub uncooked chicken with ‘nduja, coating evenly.
  2. Place chicken in a plastic bag, and toss with 1 teaspoon olive oil, 2 minced garlic cloves, lemon juice, lemon zest and 1/4 teaspoon salt & ground black pepper.
  3. Let mixture sit in the fridge overnight.



  1. Chop 1/2 cup celery.
  2. Mince 1/3 cup red onion.




  1. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Place in chicken and cook until edges are no longer pink, about 10 minutes.
  2. Flip the chicken, cover, and lower the heat. Cook for another 10 minutes.
  3. Let chicken cool for 5 minutes then chop into bite-sized pieces.



  1. In a medium bowl, combine 1/2 cup celery, 1/3 cup red onion, 1/2 cup mayo or yogurt, 1/4 teaspoon salt & ground black pepper.



  1. Spread mixture on bread slices.
  2. For some extra heat, spread on additional ‘nujda.


Recipe adapted from:

Betty Crocker’s Chicken Salad

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