Wednesday, July 21, 2010

Saturday Dinner - Rotisserie Chicken Sandwiches

 This recipe was emailed to me last year courtesy of the Whole Foods newsletter. I thought it sounded like a good recipe for leftover roasted (or rotisserie) chicken which we usually have in spades after we make it. It's a great sandwich for a hot night - it's cool, refreshing and healthy. We paired it with our new favorite, the grilled salad, from The Bitten Word (with some modifications, of course). I've covered it here on the blog, but it's totally worth repeating. Both recipes use buttermilk, so I guess I figured they'd go well together. And they did! Success. Side note: We had an avocado left over, so I grilled it. It's super easy and a delicious accompaniment for the salad. Just brush a halved avocado with olive oil, sprinkle with salt and pepper and grill for 3-5 minutes on high heat. Voila!

Rotisserie Chicken Sandwiches (recipe from the Whole Foods website):

1 cup low-fat buttermilk (or 3/4 cup unsweetened soymilk)
1/2 avocado, peeled & pitted - I used a whole one for more flavor
3 tablespoons lemon juice, divided
Salt and ground black pepper to taste
1 cup (about 1/2 bunch) packed flat-leaf parsley leaves, stems removed
1 bunch radishes, trimmed and thinly sliced
8 slices whole wheat hearth bread, toasted - Zupans has these amazing demi-baguettes that we use for just about everything. They're perfect for these sandwiches!
1 rotisserie chicken, skin and bones removed, meat shredded and warmed

Combine buttermilk, avocado, 1 tablespoon lemon juice, salt and pepper in a food processor or blender until smooth; set aside. In a medium bowl toss together parsley, radishes, remaining lemon juice, salt and pepper. Arrange toasted bread on a large platter and top with chicken. Drizzle with avocado cream, top with parsley salad and serve. That couldn't have been easier, right!!


Bon appetit!

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