WALDORF CHICKEN SALAD ENJOY DAN:

           WALDORF CHICKEN SALAD SANDWICH b y CHEF DAN:

Serves 40

INGREDIENTS:

15 pounds boneless, skinless chicken breast

5 onions

20 whole Szechuan peppercorns

7 teaspoon salt, divided

2-1/2-cup mayonnaise

1 cup olive oil

1 cup rice tarragon vinegar

5/8-cup Dijon mustard

2 tablespoon dried tarragon

7 apples, cored and cut into 1/2-inch chunks

5 cups grapes

3 cups celery, diced

2 tablespoon lemon juice

20 baguettes (10-inces) slices

40 large lettuce leaves

3 cup walnut pieces

Salt and pepper to taste

DIRECTIONS:

1.   In saucepan, combine chicken, onion, peppercorns, and a splash of salt.

2.   Cover with cold water, and then bring to a boil.

3.   Reduce heat; and simmer until chicken has cooked through, 15-18 minutes.

4.   Drain through a strainer into another bowl in order to save juices.

5.   Discard onion and peppercorns.

6.   Set chicken aside until lit cools.

7.   In a bowl combine, mayonnaise, olive oil, vinegar, mustard, lemon juice, and tarragon.

8.   Season with salt and pepper

9.   Shred chicken and toss with tarragon dressing.

10.                Toss with apple, grapes, celery and walnuts.

11.                Slice baguettes lengthwise and place lettuce on bottom halves.

12.                Top with chicken salad, cover baguette, and cut each baguette in half.

13.                 Cover and refrigerate at least 2 hours to allow flavors to blend.

ENJOY DAN:            (BON-APPETITE)