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Who Ya Callin' Chicken? Stuffed Sammie Pockets

August 2009
Who Ya Callin' Chicken? Stuffed Sammie Pockets

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Makes: 6 servings

  • 1 large shallot, finely chopped
  • 3 tablespoons champagne vinegar or white balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/3 cup extra-virgin olive oil (EVOO)
  • Salt and pepper
  • 3 cups shredded poached chicken or skinned rotisserie chicken
  • 3 ribs celery from the heart, finely chopped
  • 1 large carrot, finely chopped or grated
  • A handful of butter lettuce leaves, torn or chopped
  • 4 sprigs tarragon, leaves stripped and chopped
  • 1 large Pullman-style white or whole wheat bread loaf, unsliced
  1. In a bowl, combine the shallot, vinegar, mustard and honey. Whisk in the EVOO and season with salt and pepper. Add the chicken, celery, carrot, lettuce and tarragon; toss.
  2. Trim the ends off the loaf of bread, then slice the loaf into six 2-inch-thick slices. Using a serrated knife and starting at the top, cut a pocket into each bread slice. Fill the bread pockets with the chicken salad.
  • Frei Brothers Russian River Valley Sauvignon Blanc 2007 (CA)