Roasted Chicken Sandwich
2 1/2 – 3 cups roasted chicken shredded (about 2 cooked chicken breasts with lemon,
black pepper and olive oil)
1/2 cup finely diced celery
1/4 cup finely diced Vidalia sweet onion
6-7 fresh sage leaves, minced
Zest from 1/2 an orange
1/4 cup mayonnaise
1/4 cup sour cream
Salt and fresh cracked pepper to taste
1 cup pitted and quartered fresh bing cherries
1-1 1/2 tbsp Pioneer Valley Apricot Honey Jam or your favorite Apricot jam
4-6 croissants toasted and split in half
Butter or other leaf lettuce (optional)
In a medium sized bowl, toss together chicken, celery, onion, sage leaves and orange zest. Set aside.
In a small bowl whisk together sour cream and mayonnaise. Add to the chicken mixture. Fold to combine.
In a small bowl, stir jam until smooth, stir in cherries.
To assemble:
Layer croissant with lettuce, chicken salad, and cherries. Serve immediately.
Makes 4-6 sandwiches
Sparkling Strawberry, Blueberry, Peach Compote
4 ripe peaches, peeled, pitted, and sliced
1/2 cup strawberries rinsed and sliced
1/2 cup blueberries, rinsed and stems removed
12oz bottle of Blood Orange Italian soda or other favorite fruit soda
Fresh mint
Place strawberries, peaches and blueberries in a ziploc bag or shallow container. Pour sparkling soda over fruit to just cover. Refrigerate remaining soda. Place in freezer until ready to serve. 1-2 hours for slushy consistency.
To serve:
Divide frozen fruit between individual serving dishes. Pour chilled soda over the fruit, garnish with fresh mint and serve immediately.
Makes 4-6 servings
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