Chicken salad sandwiches are a summer picnic classic.  This upscale version is made with preserved lemon aioli and mustard microgreens for just a bit of heat.

Drink Pairing: Chablis or Cotes du Rhone White

Ingredients:                 (Amounts per Sandwich)
1/4lb Shredded Leftover Roasted Chicken (we used Truffle Honey Glazed Chicken)
Bun of your choice
3 tbsp Micro Mustard Dijon (could substitute microgreens, greens or cress of your choice)

Preserved Lemon Aioli
½ tbsp mayonnaise (we recommend homemade mayonnaise, but you could use your favorite store-bought mayo)
1 tbsp Preserved Meyer Lemon, minced
½ tsp Shallot, minced
Salt & Pepper to taste

Directions:

1. Stir together all the aioli ingredients to combine.  Stir in the roasted chicken.

2. Toast your bun.

3. Spread the chicken salad on the bun.  Top with the micro mustard Dijon.  Serve.

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Poultry Recipes