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ROLLED CHICKEN SALAD SAND. GEIDA

Rolled Chicken Sandwich with Arugula and Parsley Aioli

Recipe courtesy Giada De Laurentiis, 2008

Prep Time:
6 min
Inactive Prep Time:

Cook Time:
4 min

Level:

Serves:
4 servings

Ingredients

* Aioli:
* 1/2 cup lightly packed baby arugula
* 1/2 cup lightly packed fresh flat-leaf parsley
* 1 anchovy fillet
* 2 teaspoons chopped fresh chives
* 1 small garlic clove, coarsely chopped
* 1/4 cup mayonnaise
* 1/2 cup lowfat plain yogurt
* 1 teaspoon white wine vinegar
* 1 teaspoon lemon zest
* Salt and freshly ground black pepper
* Sandwich:
* 8 ounces roasted chicken breast, shredded (about 2 small chicken breasts)
* 4 (8-inch) whole-wheat tortillas (recommended: Guerrero)
* 1 1/3 cups baby arugula

Directions

For the Aioli: Place all the ingredients, except the salt and pepper, in the bowl of a food processor. Blend until the mixture is smooth. Transfer the aioli to a medium bowl. Season with salt and pepper.

For the Sandwich: Add the shredded chicken to the aioli and mix well. Preheat a heavy-bottomed skillet over medium heat. Using tongs, add the tortillas, 1 at a time, and cook until warm, about 30 seconds each side. Place the warm tortillas on a work surface and spread with the chicken mixture, leaving a 1/2-inch border. Sprinkle the arugula over the chicken mixture. Carefully roll up the tortillas, jelly-roll fashion. Cut each rolled sandwich in half, diagonally, and transfer to a serving platter. Serve.

Printed from CookingChannelTV.com on Wed Jun 16 2010

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