Saturday, August 11, 2012

TARRAGON CHICKEN AND ARTICHOKE SANDWICHES

MAKES 6 PITA SANDWICHES – OR 12 CROISSANT SANDWICHES for the chicken salad: 3 1/2 cups, cooked chicken breasts – cut into 1-inch cubes 1 1/4 cups, real mayonnaise (such as Best Foods) 1 cup, finely chopped celery 1/2 cup, finely grated fresh carrot 1/2 cup, finely chopped sweet red bell pepper 2 teaspoons, dried tarragon (or to taste) 1/2 teaspoon, dried oregano salt and freshly ground black pepper (to taste) 1 (14-ounce) can artichoke hearts packed in water – well-drained and coarsely chopped for the sandwiches: 6 white or whole wheat pocket pita breads – cut in half, OR 12 fresh croissants lettuce chicken salad sweet red pepper strips (optional)
To Make the Chicken Salad: Combine all ingredients listed for the chicken salad. Cover and refrigerate for at least 4 hours to allow flavors to blend. To Compose the Sandwiches: Line each side of the pita bread halves with a lettuce leaf. Fill the pockets with chicken salad, and garnish with red pepper strips if desired. If using croissants: cut each in half and place a lettuce leaf on the bottom slice; add chicken salad, top with red pepper strips if desired, cover with croissant top, and slice in half. Serve immediately. Variations: 12 mini-pocket pita breads may be substituted for the large-size pitas. Slice only a strip off the top to fill them, OR slice in half as above to make very small sandwichess. Recipe adapted from: American Sandwich, by Becky Mercuri

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