Roasted Chicken Salad in a Bread Loaf

By LoriCaputo

Ingredients

• 1 roasted chicken, skinned, de-bonned, cut into thin strips
• 3 /2 oz. Emmenthal cheese, julienne
• 4 clelery stalks, julienne
• 3 oz. prosciutto cotto, julienne
• 1 head Boston lettuce
• 1/2 cup oil
• Juice of 1 lemon
• 4 drops each Tobasco and Worchester sauce
• 2 hard boiled eggs, cut into wedges
• 1 large load country bread

Preparation

Step 1

Cut the top of the bread and scoop out the crumb centre.

Combine the chicken, celery, cheese, ham, and lettuce. Toss the mixture with the oil, juice, salt, and sauces. Adjust flavourings as desired.

Spoon the chicken into the empty loaf and garnish with eggs.

Serve at room tempertaure.