Asian Chicken Salad Sandwiches
½ cup cider vinegar
3 tablespoon sugar
1 cucumber, halved, seeded, and sliced thin
2/3 cup mayonnaise
2 tablespoon soy sauce
1 tablespoon toasted sesame oil
1 tablespoon grated ginger salt and pepper
1 rotisserie chicken (about 2 ½ pounds), skin discarded, meat shredded into bite – size pieces (about 3 cups)
6 scallions, sliced thin
2 teaspoons sesame seeds
8 slices crusty bread, lightly toasted
- Combine vinegar and sugar in a medium microwave - safe bowl. Microwave on high until the sugar dissolves, about 90 seconds. Add the cucumber slices in a bowl and stir to combine.
- Whisk mayonnaise, soy sauce, sesame oil and ginger together until combined and season with salt and pepper. Stir mayonnaise mixture with chunks of chicken, scallions and sesame seeds, and season with salt and pepper.
- Arrange 4 slices of bread on a plate. Add equal amounts of chicken salad and top with pickles and bread. serve