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Who Ya Callin' Chicken? Stuffed Sammie Pockets


  • 1 large shallot, finely chopped

  • 3 tablespoons champagne vinegar or white balsamic vinegar

  • 1 tablespoon Dijon mustard

  • 1 tablespoon honey

  • 1/3 cup extra virgin olive oil (EVOO)

  • Salt and pepper

  • 3 cups shredded poached chicken or skinned rotisserie chicken

  • 3 ribs celery from the heart, finely chopped

  • 1 large carrot, finely chopped or grated

  • A handful of butter lettuce leaves, torn or chopped

  • 4 sprigs tarragon, leaves stripped and chopped

  • 1 large Pullman-style white or whole wheat bread loaf, unsliced


In a bowl, combine the shallot, vinegar, mustard and honey. Whisk in the EVOO and season with salt and pepper. Add the chicken, celery, carrot, lettuce and tarragon; toss. Trim the ends off the loaf of bread, then slice the loaf into six 2-inch-thick slices. Using a serrated knife and starting at the top, cut a pocket into each bread slice. Fill the bread pockets with the chicken salad.