Recipe by Alexa Weibel
Start to Finish: 20 minutes
1/2 cup mayonnaise
1/4 cup finely chopped shallots
2 tbsp. whole-grain mustard
2 tsp. lemon zest plus 1 tsp. juice (from about 1 large lemon)
1 lb. rotisserie chicken, meat cut into bite-size pieces (about 3 cups)
3/4 cup thinly sliced celery, plus 2 tsp. chopped celery leaves
3 tbsp. chopped fresh flat-leaf parsley
1 tbsp. finely chopped fresh tarragon
2 tbsp. butter
4 potato hot dog buns
Torn butter lettuce
1. In a medium bowl, whisk the mayonnaise, half the shallots, the mustard, and 1 tsp. lemon zest. Fold in the chicken, 1/2 cup sliced celery, half the parsley, and half the tarragon. Season the chicken salad with salt and pepper.
2. In a small bowl, toss the remaining 1/4 cup sliced celery and the remaining shallots, parsley, and tarragon with the celery leaves and lemon juice. Season the celery salad.
3. In a large skillet, melt the butter over medium-high heat. Add the buns, split-side down. Cook until toasted, 3 to 5 minutes. Line the buns with lettuce. Top with the chicken salad, then the celery salad. Garnish with the remaining 1 tsp. lemon zest.