We are not eating it as a sandwich but just the chicken itself & some veggies on the side! Back to the healthy eating, after living on ginger ale and saltine's for the last few days. (Don't ask what Lee has been eating...I am sure just cereal).
Here is the original recipe from Food Network:
Ingredients
1 small red onion, halved and thinly sliced
Finely grated zest and juice of 1 lemon
1 teaspoon sugar
Kosher salt and freshly ground pepper
1 small bunch dill, leaves and tender stems (about 1 cup)
1/4 cup walnuts
1 small clove garlic
1/3 cup extra-virgin olive oil, plus more for drizzling
1 2 1/2-pound rotisserie chicken, skin removed and meat shredded
2 tomatoes, sliced
1/2 head Boston lettuce, leaves separated
8 thick slices country white bread, lightly toasted
Potato chips, for serving (optional)
Directions
Combine the onion, lemon juice, sugar, 1/4 cup water, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; set aside.
Put the dill, walnuts and garlic in a food processor and pulse until coarsely chopped. With the motor running, slowly add the olive oil until the mixture comes together, scraping down the sides of the processor as needed. Transfer the dill pesto to a large bowl and stir in the lemon zest and 1/2 teaspoon each salt and pepper. Add the chicken and toss to coat.
Drain the onion and squeeze dry. Drizzle the tomatoes with olive oil and season with salt and pepper. Divide the lettuce and tomatoes among 4 pieces of bread; top each with some chicken salad, onion and another piece of bread. Serve with chips.
And here is my version:
I just used a package of boneless, skinless chicken tenders this time. I boiled them and then shred them in my kitchen aid mixer--use the paddle attachment for easy, shredded chicken!
What are you cooking up tonight?
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