Open-Face Kefir Biscuit and Chicken Salad Sandwich
Prep Time
15 minutes
Cook Time
15 minutes
Yields
6 servings
Watch Video

Ingredients

Biscuits

2 cups (500 mL) All-purpose flour
1 tbsp (15 mL) Baking powder
1/2 tsp (2 mL) Baking soda
1/4 tsp (1 mL) salt
1/2 cup (125 mL) Unsalted butter, cubed
1/2 cup (125 mL) kefir
1 (1) Egg, lightly beaten

Chicken Salad

2 cups (500 mL) Shredded cooked chicken
1/3 cup (75 mL) Mayonnaise
1 tbsp (15 mL) Chopped fresh parsley
2 tsp (10 mL) Lemon juice
2 tsp (10 mL) Dijon mustard
1 (1) Stalk celery, finely chopped
1/4 tsp (1 mL) Each salt and pepper
1 cup (250 mL) Baby arugula

Directions

Biscuits:

  1. Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.
  2. Stir together flour, baking powder, baking soda and salt.
  3. Using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.
  4. Stir in kefir and egg (do not overwork dough).
  5. On lightly floured surface; knead dough gently just until dough comes together.
  6. Pat into 1/2-inch (1 cm) thick circle. Using 3-inch (8 cm) round cutter, cut out 4 rounds.
  7. Reroll and cut out 2 additional round. Transfer biscuits to prepared baking sheet; bake for 12 to 15 minutes or until golden. Let cool on rack.

Chicken Salad

  1. Mix together chicken, mayonnaise, parsley, lemon juice, mustard, celery, salt and pepper. To serve, split biscuits in half. Top each half with arugula and scoop of chicken salad.
  2. To serve, split biscuits in half. Top each half with arugula and scoop of chicken salad.