Who Ya Callin' Chicken? Stuffed Sammie Pockets

{"handle":"who-ya-callin-chicken-stuffed-sammie-pockets","title":"Who Ya Callin' Chicken? Stuffed Sammie Pockets","seoTitle":"Who Ya Callin' Chicken? Stuffed Sammie Pockets","ingredients":"

• 1 large shallot, finely chopped
• 3 tablespoons champagne vinegar or white balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1/3 cup extra virgin olive oil (EVOO)
• Salt and pepper
• 3 cups shredded poached chicken or skinned rotisserie chicken
• 3 ribs celery from the heart, finely chopped
• 1 large carrot, finely chopped or grated
• A handful of butter lettuce leaves, torn or chopped
• 4 sprigs tarragon, leaves stripped and chopped
• 1 large Pullman-style white or whole wheat bread loaf, unsliced

","preparation":"

In a bowl, combine the shallot, vinegar, mustard and honey. Whisk in the EVOO and season with salt and pepper. Add the chicken, celery, carrot, lettuce and tarragon; toss.\n\nTrim the ends off the loaf of bread, then slice the loaf into six 2-inch-thick slices. Using a serrated knife and starting at the top, cut a pocket into each bread slice. Fill the bread pockets with the chicken salad.

","tags":"30 Minute Meals,brunch,dinner,Every Day with Rachael Ray,lunch,poach,poultry,rice, grains and breads,sammies, wraps and subs,vegetables","publishDate":"2009-08-04T07:00:00Z","status":"Publish","author":"rachael-ray","image":false}