Recipe by Rachael Ray
1 ripe Haas avocado—halved, pitted, and peeled
1 cup Greek yogurt
1/4 cup fresh cilantro leaves
1/4 cup fresh tarragon leaves
1 lemon or 1 lime, juiced (about 1/4 cup lemon juice or about 2 tbsp. lime juice)
2 scallions, chopped
1 or 2 anchovy fillets (optional, but recommended)
1 large clove or 2 small cloves garlic, crushed
A few dashes of hot sauce
Salt and pepper
1 rotisserie chicken, cold
2 stalks celery, chopped
1 small red or white onion or 1/2 medium onion, chopped
1 jar (4 oz.) diced pimiento peppers, drained well
1 large jalapeño chile, seeded and finely chopped
8 slices white or whole wheat bread, toasted
Lettuce of choice and sliced tomatoes and red onion
1. For the dressing, in a food processor, puree the avocado, yogurt, herbs, lemon juice, scallions, anchovies (if using), garlic, and hot sauce; season with salt and pepper. Transfer the dressing to a large bowl.
2. Shred or dice the chicken. (Reserve the skin and bones for stock.) You should have about 4 cups of meat.
3. Mix the chicken, celery, chopped onion, pimientos, and chile into the dressing; season. Build sandwiches with the toast, chicken salad, lettuce, tomatoes, and onion.