Chicken Salad Sandwich with Fig Relish
What You Need:
- 1-16 oz Bag of John Soules Foods Grilled Chicken, frozen
- 2 Tbsp Olive Oil
- ½ cup White Wine (or water if preferred)
- 2 Tbsp Lemon Juice
- 2 tsp Fresh Tarragon Leaves, chopped
- ½ cup Pecan Halves, broken & chopped
- 3 Tbsp Mayonnaise
- 3 Tbsp Sour Cream
- ½ tsp Apple Cider Vinegar
- 1 tsp Dijon Mustard
- ¾ tsp Salt
- ½ tsp Pepper
- 1 ½ Tbsp
- 1 Tbsp Shallot, minced
- 1 ½ cups Green Figs, chopped (Mission Figs work well too)
- 2 tsp Mint, chopped
- ¼ tsp Rosemary, minced
- ½ tsp Sugar
- Good Sourdough Bread
- Butter Lettuce
Let’s Make It!
In a large skillet on med/high, heat the olive oil, then add the John Soules Foods Grilled Chicken and pour in the white wine and lemon juice. Sprinkle in chopped tarragon leaves and stir well. Simmer for 5 minutes uncovered so the liquid evaporates. When the chicken is warmed throughout, break into smaller pieces, then pull from heat and pour into a large mixing bowl to cool.
In a another large mixing bowl prepare your fig relish. First add the chopped figs, add shallot, mint, rosemary, ¼ tsp salt and ½ tsp sugar. Pour Balsamic vinegar over the top and gently stir mixing ingredients. Set aside to rest and macerate.
In the bowl of chicken, add the chopped pecan halves, mayonnaise, sour cream, apple cider vinegar, Dijon mustard, ½ tsp of salt, and ½ tsp pepper. Fold everything together.
Toast or grill the sourdough bread. Top with chicken salad, fig relish, and butter lettuce, and serve!