Apricot Chicken Sandwiches

Apricot Chicken Sandwiches

• 1/2 cup Apricot jam
• 1/4 cup chopped fresh chives
• 1/4 cup rice wine vinegar
• 3 tablespoons olive oil
• 1 teaspoon sea salt
• 1/4 teaspoon fresh ground pepper
• cold meat from 1 rotisserie chicken, shredded or chopped, about 3 cups
• 4 cups shredded crunchy veggies (broccoli slaw or coleslaw mix)
• 6 torpedo rolls
• butter, to toast the rolls
• -Mix the apricot jam, chives, rice wine vinegar, olive oil, salt and pepper to make the dressing.
• -Melt a little bit of butter in a medium sauté pan over low/medium heat. Place the rolls face-
• down in the pan until lightly toasted.
• -Chop the chicken, and place it in a large bowl. Add the shredded veggies.
• -Pour in the apricot dressing. Toss to combine. Scoop onto your prepared rolls.