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Meredith Dairy Feta Chicken Salad Sandwich

Chicken salad typically isn’t something to rave about. But our Meredith Dairy Feta Chicken Salad Sandwich, when it was on the menu at Murray’s Cheese Bar, caused one patron to declare it “one of the most delicious sandwiches I’ve ever had.” The feta that’s mixed into the shredded chicken is truly special, and we use every part, including the oil it’s marinated in. There’s crunch from celery, freshness from tarragon, and a slight kick from a smear of jalapeño lime jam. This is a chicken salad sandwich that’s dressed to impress.

preparation & ingredients

1 whole roasted chicken, shredded

1 jar Meredith Dairy Marinated Feta, 11oz

2 stalks celery, diced

2 shallots, minced

2 Tbsp. olive oil (from the jar of feta)

2 sprigs tarragon, picked and chopped

6 sprigs chives, sliced

1 Tbsp. white wine vinegar

Salt and black pepper, to taste

8 Tbsp. Blake Hill Preserves Jalapeño & Lime Jam

16 leaves bibb lettuce

8 slices multigrain bread

4 Tbsp. Vermont Creamery Unsalted Butter

In a large mixing bowl, combine the shredded chicken, celery, shallots, herbs, feta, vinegar, and olive oil. (Be sure to remove the peppercorns from the feta oil.) Add salt and pepper to taste, and mix thoroughly.
In a toaster, toast the multigrain bread to your liking. Butter one side of each piece of bread with ½ tablespoon of butter.
On the unbuttered side of each slice of bread, spread 1 tablespoon of Jalapeño & Lime Jam, then split the chicken salad evenly between four of the slices, on top of the jam.
Split the lettuce evenly between the four sandwiches, placing on top of the chicken salad, followed by the other four slices of bread, jam-side down. Slice diagonally, and enjoy.

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