Chicken Sandwich
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 4 dried ancho chiles
- 1 onion, quartered
- 2 garlic cloves
- 3 tablespoons sherry wine vinegar (or red wine vinegar)
- 1 1⁄2 cups olive oil
- lime juice
- salt
- mayonnaise
- 4 chicken breasts, poached, skinned and shredded (or leftover chicken, shredded)
- 6 sourdough French rolls
- butter
- fresh cilantro stem
directions
- Soak chilies in hot water to cover overnight (or at least 4 hours).
- Drain chilies, stem and seed. Transfer chilies to processor or blender along with onion, garlic and vinegar. Process (or blend) until smooth.
- With machine running, add oil through food tube. Season with salt and lime juice. (May be prepared 2 weeks ahead, covered and refrigerated).
- Blend ancho paste with mayonnaise to coat chicken (amount depends on how wet you like your chicken salad).
- Cut rolls in half, hollowing out each half.
- Toast rolls until crisp and butter well.
- Top rolls with chicken salad and garnish with cilantro sprigs.
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RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>