Categories: Chicken, Main Dish, Sandwich

Ingredients

• Remoulade:
• 2 tablespoons 2% Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon ketchup
• 1 tablespoon sliced scallion
• 1 tablespoon chopped fresh parsley
• 1 tablespoon sliced shallot
• 2 teaspoons Dijon mustard
• 1/2 lemon, juice of
• 1/2 cup diced red bell pepper
• 1 tablespoon dill pickle relish
• 1/2 teaspoon kosher salt
• fresh ground black pepper , to taste
• Sandwiches:
• 1 1/2 French baguettes (24-inches long and 12-inches long)
• 2 tablespoons olive oil
• 3 cups cooked and shredded skinless chicken breasts
• 1 cup mixed salad green
• 1 large tomato , thinly sliced
• 1/4 cup chopped pecans (optional)

Directions

1. Preheat broiler with oven rack 6-8 inches from the heating element.

2. Blend yogurt, mayonnaise, ketchup, scallions, parsley, shallots, Dijon, and lemon juice for the remoulade in a food processor.

3. Stir in bell pepper, relish, salt, and pepper.

4. Prepare baguette “boats” by slicing top third off baguette and tearing out bread inside.

5. Cut whole loaf into 4 pieces and cut half loaf into 2 pieces, 6 inches each.

6. Brush bread with oil; place under broiler until toasted, 2-3 minutes.

7. Combine chicken with remoulade.

8. Divide greens and tomato slices among boats; top with chicken salad and garnish with pecans.

9. Cut each sandwich in half, if deslred.

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