Winner winner picnic dinner! You… you’re the winner. Cus you’ve got this epic chicken salad sandwich picnic dinner. And guess what? You guessed it. No oven tonight, peeps. HECK YEAH! Winning indeed.
The bun we sourced for your chicken salad sando tonight is from our friends at Pain D’avignon down in Hyannis, MA. To be honest, Fam, we truly wouldn’t blame you if you ate the whole bun—plain. It’s that good. Soft, buttery, and so pillowy we could nap on a pile of them. Pain D’avignon makes damn good bread, with damn good ingredients, and that bun is gonna make a damn good chicken salad sandwich when you’re done setting it up. So maybe don’t eat the bun plain (though it would be tasty!) As the certified rebels we are, we are in full support of a spoonful of caprese salad on your sandwich too. Chow time, peeps 🙂
What’s in your bag:
- Roasted chicken salad with lemon aioli, tarragon + celery
- Brioche bun
- Arugula pesto
- Caprese salad
- Farro tabouleh
What you’ll need from home:
- A knife and a cutting board
Total prep time: 5 minutes
The Chicken Salad, Brioche Bun, and Arugula Pesto
- Slice your brioche bun in half on your cutting board.
- You’re the sandwich artist today! Create your own masterpiece. We think a light spread of pesto on each side of your brioche bun is a great place to start.
- Top with your chicken salad, and that’s it! If you’re feeling craaaazy, you could even spoon some caprese salad on there too.
The Caprese Salad
- Best served cold!
The Farro Tabouleh
- Best served cold!
Assemble your sandwich, and grab a fork for your sides! We told you, this one’s easy peasy!
That’s it! Dinner solved, dinner served. #weareWECO
