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Joined: Nov 2007
Erin, I may try this instead of poaching...no pot to wash...LOL!
Cubangirl, thanks for the idea, but that's a little long. Like I told Labs, if my time is getting short, I'll probably just pick up one already cooked from the store.
Here's the recipe if anyone thinks that would make a difference:
* Exported from MasterCook *
Remoulade Chicken Salad Sandwich
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons yogurt -- 2% Greek-style
2 tablespoons mayonnaise
1 tablespoon ketchup
1 tablespoon scallions -- sliced
1 tablespoon parsley -- chopped
1 tablespoon shallots -- sliced
2 teaspoons dijon mustard
1/2 lemon -- juiced
1/2 cup red bell pepper -- diced
1 tablespoon dill pickle relish
1/2 teaspoon kosher salt
black pepper -- to taste
1 1/2 baguette
2 tablespoons olive oil
3 cups chicken breasts -- cooked and shredded
1 cup mixed salad greens
1 tomato -- thinly sliced
1/4 cup pecans -- chopped
Preheat broiler with oven rack 6-8 inches from the heating element.
Blend yogurt, mayo, ketchup, scallions, parsley, shallots, Dijon, and lemon juice for the remoulade in a food processor. Stir in bell pepper, dill relish, salt, and pepper.
Prepare baguette "boats" by slicing top third off baguettes and tearing out bread inside. (Set this and top aside for another use.) Cut whole baguette into 4 pieces and the half baguette into 2 pieces. Brush bread with oil; place under broiler to toast; 2-3 minutes.
Combine chicken with remoulade. Divide greens and tomato slices among boats; top with chicken salad and garnish with pecans. Cut each sandwich in half, if desired.
Source:
"C@H Fresh and Fabulous, page 21"
Daphne
Keep your mind wide open.