Garlic-Scallion Chicken Sandwiches

Ingredients

• 1 whole rotisserie chicken (Pick the meat and skin, if desired, from the bones; leftover chicken or turkey may be substituted with about 2½ to 3 cups picked meat.)
• salt (To taste, plus a pinch for sautéing.)
• black pepper (To taste.)
• 6 tbsp extra-virgin olive oil
• 6 scallions (Thinly sliced.)
• 6 garlic cloves (Large cloves, thinly sliced.)
• 0.25 cup red wine vinegar
• 0.25 cup currants or raisins
• 2 cups arugula
• 0.25 cup lightly toasted nuts (Optional; use pine nuts or sliced almonds.)
• shaved Parmesan (Optional, to taste.)
• 1 large baguette (Cut into four sections; a sandwich roll of choice may be used instead.)
• mayonnaise or garlic aioli (For serving; spread on the inside of the bread.)

Steps

1. 1

   Pick the chicken meat—and the skin, if desired—from the bones. Shred the meat into bite-size pieces and place it in a large bowl; discard the bones or save them for making stock. Taste the chicken and season with salt and pepper as desired.

2. 2

   Heat the olive oil in a medium skillet over medium heat until shimmering. Add the sliced scallions, sliced garlic, and a pinch of salt. Cook, stirring often, for 3 to 5 minutes, until the scallions and garlic are softened and sizzling but not deeply browned.

3. 3

   Transfer the sautéed scallions and garlic, along with their oil, to the bowl with the shredded chicken.

4. 4

   Add the red wine vinegar and currants to the same skillet. Heat over medium-low, stirring occasionally, for 2 to 3 minutes, until the currants are softened and plump and the vinegar is hot.

5. 5

   Transfer everything in the skillet to the bowl with the chicken. Toss thoroughly so the vinegar and seasoned oil coat the meat.

6. 6

   Add the arugula, toasted nuts, and shaved Parmesan, if using. Season with additional salt and pepper, then toss well until the greens and toppings are evenly distributed.

7. 7

   Cut the baguette into four sections and slice each section open to create four sandwich rolls. Lightly toast the rolls, if desired, until the crust is crisp and the cut sides are lightly golden.

8. 8

   Spread mayonnaise or garlic aioli on the inside of each roll. Divide the chicken salad among the four sandwiches and finish with black pepper to taste.

Notes

The recipe’s stated times are 15 minutes prep and 15 minutes cooking, though picking meat from a whole rotisserie chicken may take longer. Leftover chicken or turkey works well. Nutrition is an approximate estimate based on the listed ingredients and optional toppings; the source reports approximately 853 calories, 49 g protein, 21 g carbohydrates, 64 g fat, and 2 g fiber per serving.

Nutrition per serving

• main
• sandwich
• quick
• rotisserie chicken
• no-bake
• American
• make-ahead-friendly