YIELD: 12 PORTIONS
For the dressing:
12 Tbsps. mayonnaise
2.5 tsps. lemon zest, grated
2.5 tsps. lemon juice, fresh
2.5 tsps. tarragon vinegar
.75 tsp. tarragon leaves, dried and crushed
.25 tsp. black pepper, table grind
1. In a bowl combine all dressing ingredients. Mix well.
12 chicken breasts, cooked and diced
10 oz. red grapes, halved
3.25 oz. walnuts, chopped and toasted
5 oz. celery, diced and blanched
2.5 oz. red onion, diced
4 oz. hard boiled eggs, peeled and chopped
2. In large bowl, gently combine chicken, grapes, walnuts, celery, onion and egg. Stir to mix. Add dressing and combine gently until evenly moistened.
12 baguettes, 6" cut, hinged
6 oz. spring mix
1 lb. 2 oz. plum tomatoes, ⅜" slices
3. To assemble: Place ½ oz. spring mix on roll. Top with 1/12 of chicken grape mixture and three slices plum tomato. Close the top of the roll. Serve immediately.
Photo and recipe: Sodexo and Chilean Fresh Fruit Association