Chicken Salad “BMT“ | Sustainable Food Media | USA |Our Name Is Farm

Food Gist > Blog > Food Gist > Chicken Salad “BMT“ | Sustainable Food Media | USA |Our Name Is Farm

Microgreens are taking center-stage in the food world and we have a great recipe to get you started on these highly nutritional alternatives to the lettuce-based salads. We used HAMAMA microgreens to create this delicious chicken salad BMT (Bacon – Microgreens – Tomato) sandwich, using store bought rotisserie chicken, roasted squash seeds and (our favorite) Five Acre Farms Greek yogurt, for a little tang. If you haven’t yet heard of HAMAMA, their indoor hydroponic microgreen trays and seed quilts have changed the growing game for beginner grow-at-home enthusiasts, with “brown-thumbs”, like us.

Yield: 4 servings
Prep Time: 20 min
Wait Time: 10 min.

For the sandwich:

8 slices bacon, applewood or hickory smoked

1 large tomato, sliced thin (about 8 slices)

1 tray of HAMAMA salad microgreens, harvested

12 slices Martin’s Potato Bread or other sandwich bread, lightly toasted

For the chicken salad: 2 rotisserie chicken breasts, meat pulled and shredded

¼ cup toasted pepitas (squash seeds)

1 tbsp. lemon juice, fresh squeezed

1 tsp. old bay or Cajun seasoning

Your favorite fresh cut seasonal vegetable for serving, optional

In a medium skillet, cook bacon until crispy and transfer to paper towels (to blot out the excess fat). Reserve the leftover fat in the fridge for future use.

In a small bowl, combine ingredients for the chicken salad, and mix well until thoroughly combined. Lightly toast bread, slice tomatoes and harvest greens to make the sandwiches.

To assemble a sandwich, layer the following ingredients in this order (from bottom to top):

-Toasted slice of bread

-A little smear of mayonnaise

-Bacon (2 strips per sandwich)

-Toasted slice of bread

Serve with fresh cut seasonal vegetables of your choice. Our favorite are carrots, broccoli and salad greens. Enjoy!


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