Hard Rock Chicken Salad

• FOR THE CITRUS MAYO:
• 3/4 cups Mayonnaise
• 2 teaspoons Fresh Lemon Juice
• 3 Tablespoons Fresh Squeezed Orange Juice
• 1/2 teaspoons Orange Zest
• 1/4 teaspoons Salt
• 1/4 teaspoons Black Pepper
• FOR THE CHICKEN SALAD:
• 3 cups Diced Poached Chicken Breast Meat
• 2 stalks Celery, Diced Small
• 2 Tablespoons Finely Minced Green Onions
• 1/4 cups Dried Cranberries
• 1/4 cups Honey Roasted Pecans, Chopped
• 4 whole Crusty Bread Rolls
• Mayonnaise Or Dijon Mustard, If Desired
• 4 ounces, weight Goat Cheese Crumbled
• 2 teaspoons Fresh Dill
• Spring Mix, For Garnish

1. Start by making a citrus mayonnaise. Combine the mayonnaise, fresh lemon juice, orange juice, orange zest, and salt and pepper in a large bowl. Then, combine the poached chicken with the citrus mayo. Then mix in the celery, green onion, cranberries, and pecans. Stir until well combined. Chill 1 hour before serving.
2. To serve, slice the bread rolls in half horizontally. Spread one side with a thin layer of additional mayo, or Dijon if desired. Mound chicken salad on the bottom half of the bread. Top each sandwich with 1/4 each of the crumbled goat cheese and fresh dill, and add some spring mix on top. Add the top piece of bread. Enjoy!

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Taken from tastykitchen.com/recipes/salads/hard-rock-chicken-salad/ (may not work)