Rotisserie Chicken Salad Sandwiches (Picnic in the Park) - Kardea Brown, “Delicious Miss Brown” on the Food Network.

subheading: Rotisserie Chicken Salad Sandwiches:

1 chicken (rotisserie, white and/or dark meat hand shredded or diced, store-bought, then roughly chopped, about 3 pounds)

1 cup mayonnaise (real)

⅓ cup mustard (Dijon)

1 teaspoon paprika (smoked, sweet)

1 teaspoon granulated garlic powder

2 eggs (large, hard-boiled, chopped)

1 celery stick (diced)

1 bell pepper (red, seeded, diced)

Kosher Salt (to taste)

Black Pepper (freshly ground, to taste)

subheading: For Serving:

6 croissants (store-bought, split)

subheading: Additional Serving Suggestion:

1 recipe Homemade Bacon Jam (optional, or store-bought, *recipe follows)

subheading: Crispy Bacon (if making):

1 pound bacon

subheading: Homemade Bacon Jam (if making):

2 tablespoons bacon fat (reserved from above)

1 recipe Crispy Bacon (chopped, *recipe above)

½ cup brown sugar (packed)

½ cup molasses

½ cup honey (pure)

¼ cup vinegar (apple cider)

¼ cup wine (sherry)

2 teaspoons granulated garlic powder

1 teaspoon mustard (dry powder)

3 shallots (minced)

3 garlic cloves (minced, grated or pressed)

subheading: Special Equipment:

A Cutting Board

A Sharp Chef's Knife

A Serrated Bread Knife

A Rasp Grater or A Garlic Press

A Large Skillet

Tongs

A Paper Towel Lined Plate

A Jam or Mason Jar with Lid

A Label (optional)

A Rubber Spatula (heat-safe)

A Medium Mixing Bowl

A Small Serving Spoon

Butcher Paper or Parchment Paper (if wrapping for transport)

Kitchen Shears/Scissors

Kitchen String/Butcher's Twine

A Spreader

A Picnic Basket or A Cooler (optional)

Shallow Picnic Dinner Plates or Diner Baskets (lined with Parchment Paper)

Picnic Napkins (optional)

Note: Ingredients may have been altered from the original.

Directions at foodnetwork.com

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