Back to sour cream-packed deliciousness: my chicken, celery & bocconcini salad and sandwich

You will have a hard time trying to find sandwiches with mayo on this blog. On the other hand, when it comes to sour cream, you will find lots and lots of options. This is hardly surprising: We are sour cream lovers – are we are loud and proud about it 🙂

My family considered sour cream a delicacy when I was growing up. Hard to imagine, but sour cream was difficult to find in the local grocery stores, and we would form a line to buy it. We would take it home in jars we’d brought with us, and we would eat it on its own with a spoon, or on white bread. For the ultimate family treat, we would serve it with hot polenta – a delicious combo with a  creamy consistency and a wholesome flavor.

These days, I eat sour cream with polenta at least once a week. However, I have also been trying to use sour cream as an ingredient in various salads or sandwich fillings. The following salad/sandwich requires little preparation, and the result is very tasty and satisfying.

Ingredients

1 cup roast chicken breast, shredded

1 cup celery sticks, cut into 1/4 in pieces

1 green onion, chopped

1 cup bocconcini, well drained and shredded (I used my hands to shred them)

2 cups sour cream

1 1/2 tsp red pepper flakes + extra (to taste)

Salt and pepper (to taste)

A few slices of good quality bread (optional)

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Put the chicken, celery and red pepper flakes in a bowl. One by one, add the sour cream, shredded bocconcini and chopped green onion, and mix well after each addition until the salad is homogeneous. Add salt and pepper to taste. At this point, you can also add extra red pepper flakes if you want your salad to pack more heat.

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You can serve this dish on its own as a salad, or you can use it as a sandwich filling – which is what I did the other day. To make my sandwich I relied on a kind of bread I’ve recently fallen in love with, which is delicious, nutritious, and holds up beautifully: sunflower seed bread.

Serve the sandwich as it is, or with a few extra fresh celery sticks to the side.

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This salad/sandwich filling keeps well in the refrigerator for 1-2 days at the most, so make sure to use it up before then. Creamy and luscious, it has nourishing proteins and delivers big on mellow flavors, with just the right amount of heat coming from the red pepper flakes. Moreover, the celery blends well with the other ingredients and provides a fresh veggie taste, which makes the salad/sandwich joyous and light, despite its abundance of satisfying proteins.

My husband loves the creaminess in this sandwich filling, and the cheeseaholic in me delights at the unwavering comfort brought about by the bocconcini. I hope you like this too 🙂


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