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Author Notes: I have always loved Chicken salad. As I became an adult, I liked to experiment with flavors and found that Dijon Mustard and Plum butter is a fantastic combination! —Madeleine
Serves 4 sandwiches
For the Chicken
- 1 2-3 lb whole Chicken
- 1 gallon water
- 2 onions
- 2 Carrots
- 1 head of garlic
- 4 thyme sprigs
- 3 bay leaves
- 2 rosemary sprigs
For the Chicken Salad
- 1.5 cups Mayonaise
- 1.5 tablespoons Dijon Mustard (more or less depending on preference)
- 2 tablespoons fresh chopped italian flat leaf parsley
- 2 cups shredded chicken meat
- 1/2 cup pecans - chopped
- 1/2 small shallot, finely minced
- Salt and Pepper to Taste
- 8 slices sourdough bread
- 1/4 cup Plum Butter
- 1/2 pound Fontina Cheese
- 1 drizzle Olive Oil per slice of bread
- 4 large leaves romaine lettuce
- Poach the chicken. Put chicken in a large stockpot and cover with gallon of room temp or cold water. Add veggies and herbs and boil over medium. Skim the fat and simmer uncovered for about 45 minutes.
- Remove chicken from water and let cool. Strain liquid and reserve liquid - it's chicken stock! Shred chicken meat and discard both skin and bones.
- Preheat oven to 325 degrees....Broiler on low works fine too.
- Toast pecans until fragrant and give them a rough chop if you like.
- Combine mayo, mustard, pecans, shallot, and parsley. salt and pepper to taste. Fold in shredded chicken!
- Lightly paint bread with olive oil and toast until golden in oven. Smear 4 piece generously with plum butter. Take these plum butter smeared pieces and lay a slice (or good pile of finely shredded) of fontina cheese on top and pop back into the oven until cheese is just slightly melted. Top with a generous scoop of chicken salad and one romaine leaf. Cover with other half of bread to complete sandwich!
- This recipe was entered in the contest for Your Best Chicken with Mustard
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