Leftover Blue Cheese Chicken Salad Sandwich
- 2 ounces Gorgonzola dolce, crumbled
- 1/4 cup plain Greek yogurt
- 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon Champagne vinegar
- 1/2 tablespoon minced shallot
- 1/2 teaspoon fresh lemon juice
- Kosher salt
- Freshly ground pepper
- 2 cups diced rotisserie chicken
- 1/2 cup thinly sliced celery
- 1 baguette, split lengthwise
- 1/2 cup thinly sliced sugar snap peas
- 1/2 cup thinly sliced radishes
- 1/2 cup torn lettuce or mesclun
- In a large bowl, using a fork, mix the Gorgonzola with the yogurt, olive oil, vinegar, shallot, lemon juice and season with salt and pepper.
- Fold in the chicken and celery and season with salt and pepper.
- To serve, fill the baguette with the chicken salad, snap peas, radishes and lettuce, then cut the baguette crosswise into 4 sandwiches.
gorgonzola dolce, yogurt, extravirgin olive oil, vinegar, shallot, lemon juice, kosher salt, freshly ground pepper, rotisserie chicken, celery, baguette, sugar snap peas, radishes, torn lettuce
Taken from www.foodandwine.com/recipes/leftover-blue-cheese-chicken-salad-sandwich (may not work)