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Date Macadamia Chicken Salad Sandwiches

  • Author: Michelle Burns




  • 1/2 pound bonesless, skinless chicken brests
  • 2-4 sprigs of rosemary (depending on size)
  • 4 cloves garlic, peeled, smashed
  • 1 1/2 tsp salt


  • 3 slices bacon
  • 4 medium dates, pitted and finely chopped
  • 1/4 cup macadamia nuts, finely chopped
  • 1 stalk celery, finely chopped
  • 2 scallions, finely chopped
  • 1/3-1/2 cup mayonnaise
  • lettuce leaves of choice
  • Pickled jalapeños drained  (GARNISH)

2 small Ciabatta rolls



  • Place the chicken, rosemary, garlic, and salt in a medium pot.
  • Cover with water and bring to a boil.
  • Cover the pot and reduce the heat to medium-high.
  • Cook until the chicken is tender, about 20-25 minutes.
  • Transfer to a plate or bowl to cool.
  • When the chicken is cool enough to handle, shred the meat in a medium bowl.


  • Bake or fry the bacon until crisp.
  • Remove to a paper towel to drain.
  • Chop finely.
  • Add the bacon, dates, macadamia nuts, celery, scallions, and mayonnaise to the chicken.
  • Mix well and adjust mayonnaise to desired creaminess.
  • Adjust salt.


  • Toast the Ciabatta rolls
  • On the bottom half of the roll, place a layer of lettuce leaves
  • Top with chicken salad.
  • Place jalapeños on top of the salad and cover with the top piece of bread


Source:  The Great American Recipe Cookbook Regional Cuisine and Family Favorites

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