Susan Feniger's Chipotle Chicken Salad Sandwiches Recipe

Cook Time: allow time to bake chicken or used left overs
Prep Time: 15 min
( Serves 4 )
For the Salad:
8 ounce chicken cooked chicken breast (cut into 1/4 inch dice)
4 ounce Chipotle Aioli (see recipe that follows)
1/8 cup scallions (minced)
1 cup pink lady apples (diced into 1/8 inch cubes)
3/4 cup celery (diced into 1/8 inch cubes)
1/8 cup parsley (chopped)
freshly squeezed lime juice to taste
sea salt to taste
freshly ground black pepper to taste
For Chipotle Aioli:
1 cup mayonnaise
4 tablespoon freshly squeezed lime juice
4 teaspoon honey
1/4 can chipotle
sea salt to taste
freshly ground black pepper to taste
To serve:
4 whole talera rolls or other roll
1 whole sliced tomato
1 bunch arugula

For the Salad:

  1. Fold in all ingredients and mix thoroughly.
  2. Season with salt to taste.

For the Chipotle Aioli:

  1. Add all the ingredients in a blender except for the mayonnaise, puree on high speed until smooth.
  2. Pour into a medium bowl.
  3. Slowly whisk in the mayonnaise until fully incorporated.
  4. Season to taste.

To assemble:

  1. Spread one tablespoon of chipotle aioli on the top half of the talera roll.
  2. Spread chicken salad evenly throughout the roll.
  3. Top with arugula and tomato.
  4. Serve immediately.

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