A few days ago, my husband and I wanted a quick lunch while shopping, so we stopped at a newly opened restaurant. They had six open-face sandwiches(Smørrebrød) on the menu. Chicken Salad with Asparagus and Mushrooms is a classic and is one of the most popular open-face sandwiches in Denmark. Left over chicken or a purchased roast chicken can be used. Fresh asparagus is best but a jar of asparagus can also be used and these asparagus do not need to be cooked.
Chicken Salad with Asparagus and Mushrooms
1 lb. slender asparagus, trimmed
3 oz. mushrooms, sliced
1 oz. butter
½ cup mayonnaise
¼ cup plain nonfat Greek-style yogurt*
1 tbsp. fresh lemon juice
4 cups skinless cooked chicken, cut into bite size pieces
kosher salt and freshly ground pepper
8 – 16 slices of fried bacon
8 slices of white bread, lightly toasted
To make salad, cook asparagus in pot of boiling salted water until just crisp-tender, about 3 minutes if you are not using a jar of asparagus. Drain. Place asparagus in bowl of ice water to cool. Drain again. Pat dry and cut on diagonal into ¾ inch pieces, leaving tips whole. If using asparagus from a jar, pat dry with a paper towel and cut into smaller pieces if not already.toFry mushrooms in melted butter 6-8 minutes. Drain on a paper towel.
To make the dressing, whisk mayonnaise, yoghurt, and lemon juice in large bowl to blend. Mix in chicken pieces and asparagus pieces. Season to taste with salt and pepper.
To assemble, divide chicken salad among toasted bread. Place 1-2 slices of bacon on top and garnish with cress.
*This salad must be eaten the same day because yoghurt makes salads watery and loose if they are not eaten the same day. You can omit the yoghurt and use just mayonnaise.