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 compliments 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! 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!
