On this episode of Tree to Table, we’re back at the Explore More Discovery Museum kitchen in downtown Harrisonburg, cooking with our sweet, crisp Gala apples. Our host, Sarah Golibart-Gorman of Friendly City Foodie, is creating a Smoky Chicken Salad Sandwich that combines tender, smoky chicken with our delicious fresh apples and a creamy dressing.
Gala apples bring a natural sweetness and satisfying crunch to this recipe, which perfectly complements the smoky flavors in the chicken. With one of our 10-pound gift boxes, you’ll have plenty of apples for this dish and for snacking all week long! If you're in need of an alternative, Golden Delicious or Fuji apples offer a similar crisp flavor. Whether you’re prepping weekday lunches or packing for an autumn picnic, this recipe creates a sandwich worth savoring.
- 2 smoked chicken breasts, finely chopped
- 1 Fuji apple, finely diced
- ½ cup red onion, finely diced
- 1 stalk celery, finely diced
- 2 tablespoons mayonnaise
- Salt and pepper
- 4 slices pepper jack cheese
- Apple butter (to smear on the bread)
- 1 head of lettuce
- Sandwich bread of your choice - I’m using a local sourdough
- Optional: add toasted pecans or bacon
Cooking Instructions:
1. Grill the chicken.
- Set grill up for indirect heat by lighting only a few burners and leaving others unlit.
- Create a foil pouch, fill it with wood chips and poke holes in it.
- Place the pouch on the lit burner(s) or directly on the heat diverters.
- Place the chicken on the cooler, unlit side of the grill.
- Close the lid and ensure proper temperature control (typically 225-250°F).
- Cook until chicken reaches an internal temperature of 165, 15-20 minutes.
- Set aside to cool.
2. Combine chopped chicken, diced apple, diced red onion, diced celery, mayonnaise, salt and pepper in a medium bowl. Stir until combined.
3. Spread both sides of bread with apple butter, add one slice of pepper jack cheese, and a leaf or two of lettuce. Spoon chicken salad onto the bread to complete the sandwich. Enjoy!
