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.
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
ground black pepper
Artist: Pink Martini
Album: Hang on Little Tomato
- Rub uncooked chicken with ‘nduja, coating evenly.
- 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.
- Let mixture sit in the fridge overnight.
- 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.
- Flip the chicken, cover, and lower the heat. Cook for another 10 minutes.
- Let chicken cool for 5 minutes then chop into bite-sized pieces.
- 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.
- Spread mixture on bread slices.
- For some extra heat, spread on additional ‘nujda.
Recipe adapted from: