PHOTO BY MICHAEL PIAZZA / STYLED BY CATRINE KELTY
SUBMITTED BY TRACEY RYDER OF LOS ALAMOS, CA, FOUNDER OF EDIBLE COMMUNITIES, AND AVID READER OF EDIBLE BOSTON
Making roast chicken for dinner is something I do quite often, especially because the leftovers make great chicken salad sandwiches.
Makes 4 sandwiches
2 cups leftover roast chicken, diced
2 stalks celery, diced
12 grapes, diced (optional)
1 sprig tarragon, chopped
1 scallion, chopped
½ cup homemade or other good quality mayonnaise
1 tablespoon grainy mustard
Salt & pepper to taste
4–8 lettuce leaves, such as Romaine, washed and dried
8 slices thick, rustic bread—whole wheat or seeded breads work well
Mix all ingredients except lettuce, salt, pepper and bread together in a large mixing bowl and blend well. Season to taste with salt and pepper.
Place lettuce leaves on bread slices, fill with chicken salad mixture. Enjoy!