Tarragon Shallot Chicken
Roasting the chicken makes this chicken salad savory and flavorful.
whole chicken breasts (about 4 1/2 pounds), on the bone with skin
3 teaspoons coarse salt
1 teaspoon freshly ground white pepper
2 tablespoons vegetable oil
2/3 cup Nature's Peak Tarragon Shallot VeggieSpread
2 tablespoons chopped tarragon leaves
1 loaf whole wheat bread
1 head soft lettuce, such as Bibb
1. Heat oven to 325 degrees. Season the chicken breasts with 1
teaspoon of the salt and 1/2 teaspoon of pepper. Drizzle breasts
with vegetable oil to coat completely. Place in a 9-by-13-inch
glass baking dish. Transfer to oven, and bake until the flesh
is firm and the juices run clear when pierced with a two-pronged
fork, 60 to 75 minutes.
Remove from oven, and let the chicken cool completely, about 20
minutes. Remove, and discard the skin. Remove meat from bone in
one piece, or in as large pieces as possible. Discard the bones,
or reserve them to use for stock.
Cut chicken into large bite-size pieces, and place in a medium
size bowl. Add Tarragon Shallot VeggieSpread, salt, and pepper.
Stir well to combine without breaking up the chicken.
Using a bread knife, slice 8 1/2-inch thick slices of bread. You
can slice bread in the regular manner, or slice the long way,
creating 8 very large 1/2-inch thick slices.
Cover 4 slices of bread with Bibb lettuce, and mound chicken on
top. Cover with remaining slices of bread, and serve.
& Lime Lobster Club Sandwich
1/2 pound lobster, steamed and shell removed
1 tablespoon Chipotle & Lime VeggieSpread
3 1/2-inch slices brioche, toasted
3/4 cup mixed field greens
8 slices plum tomato, sliced 1/4-inch thick
4 slices bacon, cooked
Slice lobster meat from tail and claws crosswise pieces, about
3/4-inch thick. Spread the Chipotle & Lime VeggieSpread on
the brioche slices, and place them in a row on your work surface.
Arrange half the quantity of tomato, field greens, bacon, and
lobster meat between two slices of brioche.
To assemble, stack the second layer on top of the first layer
with ingredients facing up. Place the last piece of brioche, Chipotle
& Lime VeggieSpread side down, on top of the second layer.
Pierce opposite corners of the sandwich’s top layer with
lobster picks or decorative toothpicks. Slice the sandwich on
the diagonal with a serrated knife.
& Pesto Grilled Cuban Sandwich
slices pork loin, 1 ounce each
8 slices ham, 1 ounce each
12 dill pickle chips
8 slices Swiss cheese
4 sandwich rolls
Basil & Pesto VeggieSpread to taste
Prepare a wood or charcoal fire and allow it to burn to embers.
Layer each sandwich with the cheese, ham, pork and pickles.
the sandwich, top side down for 1 minute, turn over and place
a saute pan on top and continue to cook until cheese is melted
about 3 to 4 minutes. Remove from grill, open sandwich and add
Basil & Pesto VeggieSpread.