Le­mon & Tar­ragon Chicken Salad Rolls

Rachael Ray Every Day - - That’s Genius -


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.

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