This recipe came from Fine Cooking magazine, I don’t remember when! Makes 4 lovely sandwiches that will serve up some of your beets and cilantro. The recipe suggests whole wheat bread, but any loaf of bread that’s handy, sub roll, baguette …. will do. The combination of salty, tart, sweet and herbal – fabulous.
Ingredients:
1/4 cup mayonnaise 2 tablespoons fresh lime juice, divided Kosher salt and freshly ground black pepper 4 cups shredded roasted chicken meat (homemade or from a store-bought rotisserie chicken) 1/4 cup golden raisins 1 large celery stalk, finely chopped 3 tablespoons finely chopped yellow onion 2 tablespoon extra-virgin olive oil 1/2 cup grated carrots 1/2 cup grated beets 1/2 cup chopped fresh cilantro 8 lettuce leaves 8 slices whole wheat bread, toasted if desired
Preparation:
In a medium bowl, whisk the mayonnaise, 1 tablespoon lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the chicken, raisins, celery and onion. Season to taste with salt and pepper.
In another medium bowl, combine the oil with the remaining lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix in the carrots, beets, and cilantro.
Put a lettuce leaf on 4 of the bread slices, then top with the chicken salad, carrot mixture, another lettuce leaf, and another slice of bread.