Who doesn't like easy recipes with just a few, simple ingredients? We certainly do, which is why we instantly were intrigued by the Cucumber Chicken Salad Sandwich recipe from Light & Tasty Annual Recipes 2008.
We first had to grill our chicken breast and then cube it.
fter the chicken is cubed, combine that with peeled and seeded cucumber, fat-free mayonnaise, salt and dill weed. Mix until chicken and cucumbers are well coated.
Then we lightly toasted our sandwich buns and placed romaine lettuce on the bottom bun, topped with half of the chicken salad mixture. Topped with a couple of sliced roma tomatoes, they were ready to go.
The only downside to this recipe was that it made only two servings. Whenever we cook, we always are looking for leftovers because they're an easy way to have lunches lined up for during the week.
However, that's a minor complaint. The flavors were not there when we were making the dressing, so we added a bit more dill and some pepper, which is not called for in the recipe. Those helped a lot. It was a good, short recipe and one we will certainly revisit. It's also nice because we generally have the ingredients around.