Equipment
Ingredients
Quick Pickled Onions
- 1 red onion, thinly sliced into half-moons
- 120 ml apple cider vinegar
- 120 ml warm water
- 15 g sugar
- 5 g salt
Chicken Salad Base
- 500 g cooked chicken breast, shredded or diced
- 120 g mayonnaise
- 15 g dijon mustard
- 2 celery, finely diced
- 10 g fresh dill, chopped
- salt
- black pepper
Assembly
- 8 sourdough bread slices
- 4 butter lettuce leaves
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 689 kcal
- Protein
- 50 g
- Carbohydrates
- 48 g
- Fat
- 29 g
- Fiber
- 3 g
- Sugar
- 7 g
- Sodium
- 1908 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 15 g
- Cholesterol
- 126 mg
- Potassium
- 522 mg
- Calcium
- 55 mg
- Iron
- 2.0 mg
- Magnesium
- 49 mg
- Phosphorus
- 334 mg
- Zinc
- 1.5 mg
- Vitamin A
- 42 mcg
- Vitamin C
- 6 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 1.6 mg
- Vitamin K
- 58 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.13 mg
- Riboflavin
- 0.18 mg
- Niacin
- 18.6 mg
- Folate
- 21 mcg
- Water
- 192 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare the pickling brine. In a small bowl, whisk together the apple cider vinegar, warm water, sugar, and 5g of salt until the sugar and salt are completely dissolved.
Submerge the thinly sliced red onions in the brine. Press them down to ensure they are covered. Let them sit at room temperature for at least 30 minutes to soften and turn bright pink.
While onions pickle, prepare the salad base. In a large mixing bowl, combine the mayonnaise, Dijon mustard, finely diced celery, chopped fresh dill, salt, and black pepper. Stir until smooth.
Add the shredded chicken to the dressing bowl. Fold gently until the chicken is evenly coated with the creamy mixture. Taste and adjust salt or pepper if needed.
Toast the sourdough bread slices until golden brown and crisp.
Drain the pickled onions (reserve the brine for other uses like salad dressings). To assemble, place a lettuce leaf on the bottom slice of toast, top generously with chicken salad, pile on the pickled onions, and close with the second slice of toast.
Chef's Notes
- For the best texture, ensure the chicken is shredded along the grain rather than cubed; it holds the dressing better.
- Don't discard the pickle brine! It makes an excellent vinaigrette base when mixed with olive oil.
- If your onions are very potent, rinse the sliced raw onions under cold water for 30 seconds before adding them to the brine to wash away some sulfur compounds.
- The contrast of warm toasted bread against the cold salad is delightful, so toast right before serving.
Storage
Refrigerator: 3 days — Store chicken salad and pickled onions in separate airtight containers. Assemble just before eating to prevent soggy bread.
Troubleshooting
Onions taste too raw or sharp
Cause: Slices were too thick or pickling time was too short
Fix: Let them sit in the brine for another 15-20 minutes
Prevention: Slice onions paper-thin using a mandoline or sharp knife
Cultural Context
Chicken salad is a quintessential American lunch dish dating back to the mid-19th century, originally a way to repurpose leftover roast chicken. This version modernizes the classic deli staple by introducing quick-pickling, a technique borrowed from preservation traditions to add brightness and cut through the heavy mayonnaise base.
