Bistro Club Recipe
cranberry-pecan chicken salad, tomato, bacon, greens, multigrain bread, hand cut fries
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Ingredients
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Chicken Salad
Sandwich Assembly
Hand Cut Fries
Method
Chicken Salad Preparation
- 1
Combine Ingredients
In a large mixing bowl, combine the shredded chicken, dried cranberries, chopped pecans, mayonnaise, Greek yogurt, Dijon mustard, salt, black pepper, and lemon juice.
- 2
Mix Well
Using a spatula, mix all the ingredients until well combined. Adjust seasoning with more salt or pepper if needed.
- 3
Chill
Cover the bowl with plastic wrap and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld.
Hand Cut Fries Preparation
- 4
Prepare Potatoes
Wash and peel the russet potatoes. Cut them into thick strips to create hand-cut fries.
- 5
Soak Potatoes
Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch.
- 6
Dry Potatoes
Drain and thoroughly dry the potatoes with paper towels.
- 7
Heat Oil
In a large pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 8
Fry Potatoes
Carefully add the dried potato strips to the hot oil in batches. Fry for about 5-7 minutes or until golden brown and crispy.
- 9
Drain and Season
Use a slotted spoon to remove the fries from the oil and drain on paper towels. While still hot, sprinkle with salt.
Sandwich Assembly
- 10
Toast Bread
Optionally, toast the slices of multigrain bread until golden brown.
- 11
Assemble Sandwich
On four slices of bread, layer the mixed greens, a generous scoop of cranberry-pecan chicken salad, sliced tomatoes, and crumbled bacon. Top with the remaining bread slices.
- 12
Serve
Cut the sandwiches in half and serve with hand-cut fries on the side.