Recipes
East Coast Chicken Roll
The classic lobster sandwich has been transformed with tender, juicy pieces of Lilydale® Oven-Roasted Chicken Breast. It’s a quick and easy lunch that’s ready to serve in just 15 minutes!
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1 pkg (300 g)Lilydale® Oven Roasted Carved Chicken Breast Strips, roughly chopped
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1/3 cup (75 mL)light mayonnaise
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2 tbsp (30 mL)lemon juice
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2 tsp (10 mL)Dijon mustard
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2green onions, finely chopped
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1stalk celery, finely chopped
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2 tbsp (30 mL)fresh parsley, chopped
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1/4 tsp (1 mL)ground pepper
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2 tbsp (30 mL)butter, softened
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1/4 tsp (1 mL)celery salt
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4long artisan buns
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8Bibb lettuce leaves
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2 tbsp (30 mL)fresh parsley, chopped
- In large bowl, stir together mayonnaise, lemon juice and mustard. Add Lilydale® Oven Roasted Carved Chicken Breast Strips, green onions, celery, parsley and pepper; toss to coat evenly. Set aside.
- Blend butter with celery salt until well combined; spread over outside of buns. Toast buns in skillet set over medium heat for 1 to 2 minutes per side or until golden brown.
- Line each bun with lettuce. Fill with chicken mixture. Serve immediately.
Serve in a plastic basket with kettle chips and a lemon wedge for an authentic presentation.
Turn these rolls into a hearty appetizer by serving in mini top-split buns or small dinner rolls.
Recipe Overview
SERVES: 4
PREP TIME: 10 minutes
COOK TIME: 5 minutes
TOTAL TIME: 15 minutes