Categories: chicken, main course, sandwiches

Ingredients

• 1 rotisserie chicken, meat removed
• and shredded
• 3 stalks celery, thinly sliced J/2 cup chopped pickles or cornichons
• 1 shallot, thinly sliced
• 2 tablespoons chopped fresh tarragon
• Mustard Vinaigrette (recipe follows)
• 2 tablespoons mayonnaise (optional) Coarse salt and freshly ground pepper

Directions

1. In a medium bowl, mix together chicken, celery, pickles, shallot, and tarragon. Toss with vinaigrette and mayonnaise, if desired. Season with salt and pepper. Serve immediately, or refrigerate in an airtight container up to 2 days.

2. MUSTARD VINAIGRETTE

3. MAKES 3/4 CUP

4. 1 tablespoon grainy mustard

5. 2 tablespoons honey

6. 2 tablespoons white-wine vinegar

7. 1/2 cup extra-virgin olive oil

8. Place all ingredients in a glass jar; seal tightly. Shake until emulsified. Use immediately, or keep refrigerated in jar up to 1 week. Shake again before using.

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