Categories: Sandwiches/Wraps

Ingredients

• 1/2 cup mayo
• 1/4 cup finely chopped shallots
• 2 tbsp whole-grain mustard
• 2 tsp lemon zest and 1 tsp juice
• 1 lb. rotisserie chicken, meat cut into bite-size pieces
• 3/4 cup thinly sliced celery, plus 2 tsp chopped celery leaves
• 3 tbsp chopped parsley
• 1 tbsp finely chopped fresh tarragon
• 2 tbsp butter
• 4 potato hot dog buns
• Torn butter lettuce

Directions

1. In a medium bowl, whisk the mayo, 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, 3-5 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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