Chicken Sandwiches with Zucchini Slaw

By courtneyepowell

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Ingredients

• 3 T sour cream
• 1 canned chipotle chili in adobo, seeded and minced
• 2 T fresh lime juice
• 2 small zucchini, coarsely shredded
• kosher salt
• 5-oz bunch arugula, thick stems discarded
• 1 T EVOO
• fresh ground pepper
• 6 small baguette rolls, split lengthwise
• 1 roast chicken (about 4 lbs), meat and skin shredded

Preparation

Step 1

1. In a small bowl, combine the sour cream with chipotle in adobo and 1 1/2 T lime juice. Add the shredded zucchini and a pinch of salt. Let the slaw stand 5 mins.
2. In a medium bowl, toss the arugula with the olive oil and the remaining 1/2 T lime juice; season the arugula with salt and pepper.
3. Using a slotted spoon, spread the zucchini on the baguette rolls. Mound the shredded chicken on the zucchini and season generously with salt and pepper. Top with arugula, close the sandwiches and serve at once.