Sunday, June 8, 2014

"Kentucky Fried" Chick'n Salad Sammies

Sooooo... My last post was basically a love letter to My Old Kentucky Home... Today's post isn't going to be much different :-) haha! I'm heading to Kentucky later this month and I. CAN'T. WAIT!

There are three things that Kentucky is known for....... wellllll, okay there's a lot of things people know Kentucky for... but if I sat here and listed everything, you'd get bored, I would get bored... and I would probably forget to post the recipe for today... so for now lets stick with 3 BIG THINGS KENTUCKY IS KNOWN FOR!
  • BOURBON -- mmmmmmmm my favorite 
  • Horse Racing
  • FRIED CHICKEN
I love me some bourbon... Horse racing's only tie to food is that which is served at the race... but today, neither of those have any place in my recipe.  BUT THE FRIED CHICKEN DOES!  

Quick little not-so-random factoid... Kentucky Fried Chicken was founded during the Great Depression in Corbin, KY (about an hour from where I went to college) by Colonel Harland Sanders.  My college mascot was the Colonels, and he kinda looks like Colonel Sanders... yeahhhhhh #truestory 

Okay sooo anyway... I was thinking about it being summer and gettin all excited about goin to the Bluegrass soon so I got the idea of doing a twist on an old standby... Fried Chicken Salad Sandwiches!! "Omg" Riiiiight?!  It's a dish that I threw together in less than 30 min and it was SPECTACULAR!!! And a special little secret ingredient just took it up to the next level.  I will definitely be making this one for my Big Brother when I get out there in a few weeks! (You hear that Scott?!)

Today I made enough for a single serving but I'll definitely work on bumping up the amounts because you're going to want to share this one with a lot of people this summer!

5 pcs gardein Crispy Tenders
1-2 stalks celery, diced
1 slice of onion (about 1/4 inch thick), diced 
1 1/2 TBS Just Mayo (or your fav vegan mayo)
1 1/2 tsp dijon mustard
Salt and Fresh Cracked Black Pepper, to taste
Splash of hot sauce (I used Sriracha)
2 tsp BBQ Sauce (I used a hickory bourbon BBQ sauce when I was in Kentucky!)
2 Slices of bread (I used WF's Early Bird Multi-Seed Bread)



First things first, cook the tenders according to the package instructions.  Let the tenders cool, chop into bite sized pieces and place in the fridge until chilled.

Put the chunks of tenders, celery, onion, mayo, mustard, hot sauce, and the BBQ sauce in a bowl and mix until everything is coated evenly.  

Toast the bread.  See below that I put two slices of bread in one part of my toaster.  This is my go to toasting method whenever I make a sandwich...

It makes the bread toasted on one side and warm and fluffy on the other... It also helps the bread to not become a soggy mess when you build your sandwich!

Now, lets build that sandwich.  Put the softer sides of the toast on what will be the outside of your sandwich.  

The toasted sides being on the inside will allow for moisture (extra mayo and tomato slices) to hit the bread but not make it soggy! Plus biting into a softer slice of bread is easier on the roof of your mouth... Yeah... I've hurt my mouth on a sandwich before... DON'T JUDGE ME! :-)





YUMMMM!!!!!! So simple and soooo TASTY!  Big, I cannot wait for you to TASTE THIS!

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