Panera Chicken Salad Spread

• 4 lbs chicken, cut up
• salt
• fresh ground pepper
• 1/2 cup extra virgin olive oil
• 1/2 cup mayonnaise
• 1/4 cup fresh cilantro leaves, packed
• 3/4 cup fresh horseradish, peeled, finely grated
• 1/4 cup fresh lime juice
• 1 teaspoon hot paprika
• spicy deli mustard
• red onion, sliced
• tomatoes, sliced

1. Preheat oven to 350u0b0F Rinse the chicken pieces in cold water and pat dry. Season with salt, pepper, and half of the oil. Arrange the chicken pieces in a single layer in a roasting pan. Roast for 20 minutes, remove from oven, and set aside to cool. Once cooled, discard the skin, pull the meat from the bone, and shred.
2. In medium bowl, whisk together remaining oil, mayonnaise, cilantro, horseradish, lime juice, and paprika. Fold in the shredded chicken and season to taste.
3. Serve with deli mustard, sliced red onion, and tomato on your favorite sandwich bread (sourdough is great) or halved croissants.

chicken, salt, fresh ground pepper, extra virgin olive oil, mayonnaise, cilantro, fresh horseradish, lime juice, hot paprika, deli mustard, red onion, tomatoes

Taken from www.food.com/recipe/panera-chicken-salad-spread-380487 (may not work)