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Friday, April 17, 2015

Remoulade Chicken Salad Sandwich

Total Time: 1 hr 3 mins Preparation Time: 1 hr Cook Time: 3 mins

Ingredients

  • Servings: 6
  • 2 tablespoons 2% greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon ketchup
  • 1 tablespoon sliced scallion
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon sliced shallot
  • 2 teaspoons dijon mustard
  • 1/2 lemon, juice of
  • 1/2 cup diced red bell pepper
  • 1 tablespoon dill pickle relish
  • 1/2 teaspoon kosher salt
  • fresh ground black pepper, to taste
  • 1 1/2 french baguettes (24-inches long and 12-inches long)
  • 2 tablespoons olive oil
  • 3 cups cooked and shredded skinless chicken breasts
  • 1 cup mixed salad green
  • 1 large tomato, thinly sliced
  • 1/4 cup chopped pecans (optional)

Recipe

  • 1 preheat broiler with oven rack 6-8 inches from the heating element.
  • 2 blend yogurt, mayonnaise, ketchup, scallions, parsley, shallots, dijon, and lemon juice for the remoulade in a food processor.
  • 3 stir in bell pepper, relish, salt, and pepper.
  • 4 prepare baguette "boats" by slicing top third off baguette and tearing out bread inside.
  • 5 cut whole loaf into 4 pieces and cut half loaf into 2 pieces, 6 inches each.
  • 6 brush bread with oil; place under broiler until toasted, 2-3 minutes.
  • 7 combine chicken with remoulade.
  • 8 divide greens and tomato slices among boats; top with chicken salad and garnish with pecans.
  • 9 cut each sandwich in half, if deslred.

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