Just the other day, I was craving tomato soup from Boudin. Now, my husband isn’t a huge fan of soups so I like to take the opportunity to get some while I can so I can secretly indulge. While I was waiting in line, I noticed [for the first time] that Boudin has a chicken salad sandwich… Boy am I a sucker for a delicious chicken salad! I decided to try out a half sandwich and bam – I was hooked! After all my visits (especially while living in San Francisco), how I never realized they had one, is probably the best for my pocket book. So, I grabbed a loaf of bread to go and hauled my to-go order into the car.
As I devoured the sandwich, I took a look at what the sandwich encompassed and I figured, I can make this! I double checked the menu at Boudin, and to my proper investigation, I was correct on the ingredients so I set out to make my own. With a baby and a job at home, I needed to be able to re-create this recipe in my own kitchen, instead of lugging everything to the cafe on the regular.
If you live near a Boudin Bakery, I highly suggest picking up a loaf of their bread and getting it fresh sliced to make these and any other sandwiches at home. I always pickup fresh bread from their bakery instead of opting for the loaves at the market, since we aren’t really sure how long they have been sitting there or how far they have traveled.
This recipe was incredibly easy and the ratios can be altered in any way to tantalize your taste buds, but this recreation I did as follows.
Copy Cat Boudin Chicken Salad Sandwich
- 1 1/2 cups cubed chicken breast (I buy a rotisserie chicken or you can use raw chicken and grill or saute to cook through)
- 1/2 cup celery diced
- 1/2 cup grapes halved or quartered (mine were large globe grapes, so I quartered them)
- 1/4 cup scallions
- 1/4 cup sliced almonds
- 2 tbsp dijon mustard
- 2 tbsp mayonnaise
Toss all ingredients together, with salt & pepper to taste. Spread mixture onto sourdough bread (from Boudin if possible). Top with romaine and enjoy!
This recipe makes approximately 4 servings, so keep it refrigerated for use during the week or serve up for a luncheon.
-Essentially a Mom