Today I’m sharing another way to use the bread kone. I made a big batch of our fall chicken salad and served it in the bread kone as a sandwich.
The recipe below is for all the full batch of chicken salad since I usually make enough for the whole family. However, if you don’t want that much then you can easily halve the recipe.
To serve the chicken salad, scoop it into the bread kone so it’s nice and full. For a party you can arrange these on a platter on a bed of greens.
For my family it’s really fun to pack these in lunchboxes or serve them for lunch on a plate by the pool. Enjoy!
Chicken Salad Bread Kone
I love trying all of our favorite recipes in the bread kone. It’s always fun to give some of our classic recipes a new twist.
Makes 6 sandwiches
For the chicken salad:
5 Cups Shredded Chicken
1 tsp tarragon
½ cup dried craisins
¼ cup shredded carrot
1 celery stalk, finely chopped
4 sprigs fresh thyme, chopped
1 spring fresh rosemary, chopped
1 cup of red grapes seedless, cut in half
½ tsp salt
¼ tsp pepper
1 cup Mayo
For the sandwich:
6 Bread Kones
Assemble of your ingredients and place the chicken in a large bowl.
Add the tarragon, craisins, carrot, celery, thyme, rosemary, grapes, salt and pepper and stir everything together with a wooden spoon.
Add the mayonnaise to the chicken and mix all the ingredients together well so everything is evenly distributed and bound together.
Scoop even amounts of the salad into each bread kone and place on the platter to serve. Alternatively, this can be served on a bed of greens or a slice of toast.
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.