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Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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