Chicken Salad Panini


Are you craving a satisfying, crunchy, and flavorful meal? Look no further than our Chicken Salad Panini recipe! This delightful creation combines the creaminess of chicken salad with the toasty goodness of a panini, resulting in a mouthwatering symphony of flavors and textures. Whether you’re hosting a brunch, planning a picnic, or simply want a quick and delicious dinner, this Chicken Salad Panini is a versatile choice that’s sure to please.

Ingredients

For the Chicken Salad:

  • 2 cups cooked chicken breast, shredded
  • 1/2 cup mayonnaise
  • 1/4 cup Greek yogurt
  • 1/4 cup celery, finely chopped
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

For the Panini:

  • 4 ciabatta rolls or your preferred bread
  • 4 slices Swiss cheese
  • 2 tablespoons butter
  • 1 clove garlic, minced

For the Filling:

  • Fresh spinach leaves
  • Sliced tomatoes
  • Sliced avocado

Instructions

Making the Chicken Salad:

  1. In a mixing bowl, combine the shredded chicken, mayonnaise, Greek yogurt, celery, red onion, fresh dill, fresh parsley, and lemon juice.
  2. Mix until all ingredients are well combined.
  3. Season with salt and pepper to taste.
  4. Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld.

Assembling the Panini:

  1. Preheat your panini press or grill pan.
  2. Slice the ciabatta rolls in half horizontally.
  3. On the bottom half of each roll, layer a slice of Swiss cheese, a generous scoop of the chicken salad, fresh spinach leaves, sliced tomatoes, and sliced avocado.
  4. Top each sandwich with the other half of the ciabatta roll.
  5. Melt the butter in a small pan and add the minced garlic. Brush the garlic butter mixture over the top of each panini.

Grilling the Panini:

  1. Place the assembled panini on the preheated panini press or grill pan.
  2. If using a panini press, close the lid and cook for about 5-7 minutes or until the bread is golden brown and the cheese is melted.
  3. If using a grill pan, press the panini down with a spatula and flip them after 2-3 minutes, then cook for an additional 2-3 minutes until both sides are crispy and the cheese is melted.

Serving Your Chicken Salad Panini:

  1. Remove the panini from the press or grill pan.
  2. Let them cool for a minute, then slice in half diagonally.
  3. Serve hot and enjoy!

Tips for the Perfect Chicken Salad Panini

  • Use Rotisserie Chicken: If you’re short on time, pick up a rotisserie chicken from your local grocery store and shred it for the salad.
  • Experiment with Cheese: While Swiss cheese complements the flavors well, feel free to try other options like cheddar or provolone.
  • Add a Kick: For some extra zing, consider adding a teaspoon of Dijon mustard to your chicken salad mixture.
  • Get Creative: Don’t hesitate to customize your panini with your favorite veggies or spreads. Roasted red peppers, pickles, or even a drizzle of balsamic glaze can elevate your creation.

Variation: Mediterranean Chicken Salad Panini

For a Mediterranean twist, replace the dill and parsley in the chicken salad with fresh basil and oregano. Swap out the Swiss cheese for feta, and add sliced Kalamata olives and roasted red peppers to your filling. Grill as usual and savor the Mediterranean flavors in every bite.

The Chicken Salad Panini is a culinary masterpiece that combines the comforting elements of a classic chicken salad with the satisfying crunch of a panini. Whether you’re serving it at a casual get-together or as a quick and satisfying weeknight dinner, this recipe is sure to impress. Feel free to get creative with your ingredients and make it your own. So, fire up that panini press and enjoy a delightful meal that’s both easy to make and impossible to resist!