This is not your same old chicken salad. Chef Cody Sharp with Filament makes a chicken salad sandwich with apples and capers served on a sweet potato brioche.
Chicken Salad with Apples and Capers
10 Boneless chicken thighs
1/2 C Mayonnaise
2 Tbsp Dijon Mustard
1 bunch Dill(minced)
1 bunch parsley(minced)
3 Tbsp Capers (rough chopped)
1 granny smith apple (small diced)
1 Tbsp Lemon Juice
Salt To taste
White pepper to taste
1 Loaf Brioche or Bread of Choice
Season chicken thighs with salt and pepper. Grill until fully cooked through, allow to cool, then shred or dice in to small pieces.
In large mixing bowl, mix together Mayo, dijon, dill, parsley, capers, and apple. Fold in cooled chicken until fully incorporated. Season with salt, white pepper, and lemon juice to taste. Place covered in refrigerator(chicken salad is best the next day)
Slice Bread to desired thickness, brush lightly with olive oil or butter, and toast on each side. Dress torn frisee with lemon juice and olive oil. Spoon desired amount of chicken salad on to one side of toasted bread, top with dressed frisee and other side of bread.