Dairy-Free Chimichurri Chicken Salad Sandwiches

Ingredients

• 1.5 lb Chicken Breasts
• 2 tbsp Olive Oil
• 2 tbsp Red Wine Vinegar
• 1/2 cup Fresh Parsley
• 1/4 cup Fresh Oregano
• 3 cloves Garlic
• 1/4 tsp Red Pepper Flakes
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1/2 cup Dairy-Free Mayonnaise
• 1/2 cup Celery
• 1/4 cup Red Onion
• 4 Crusty Rolls

Instructions

1. 1Preheat your oven to 400°F (200°C). Place the 1.5 lb Chicken Breasts on a baking sheet and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Remove from oven and let the chicken cool slightly for 10 minutes, then shred or dice it into bite-sized pieces.
2. 2While the chicken cools, prepare the chimichurri sauce. Combine the 2 tbsp Olive Oil, 2 tbsp Red Wine Vinegar, 1/2 cup Fresh Parsley, 1/4 cup Fresh Oregano, 3 cloves Garlic, 1/4 tsp Red Pepper Flakes, 1/2 tsp Salt, and 1/4 tsp Black Pepper in a blender or food processor. Blend until the mixture is smooth.
3. 3In a large bowl, combine the prepared chicken, 1/2 cup Dairy-Free Mayonnaise, 1/2 cup chopped Celery, and 1/4 cup chopped Red Onion. Mix these ingredients together until well combined.
4. 4Add about half of the prepared chimichurri sauce to the chicken mixture. Stir everything together until the chicken salad is evenly coated with the sauce. Reserve the remaining chimichurri sauce for serving.
5. 5Spoon the chicken salad mixture generously onto the 4 Crusty Rolls.
6. 6Drizzle the remaining chimichurri sauce over the chicken salad on the rolls, if desired.
7. 7Serve the Dairy-Free Chimichurri Chicken Salad Sandwiches immediately.

Substitutions

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