Shredded poached chicken combined with a smokey dressing and sweet raspberries turns chicken salad into a flavorful filling for a sandwich made with lettuce leaves instead of bread.
Directions
In a small oven, heat water and chicken stock gently over medium-low heat. Season stock lightly with salt, scallion roots and ginger slices. Add chicken breasts and poach slowly, turning once during cooking, about 35 to 40 minutes. Remove chicken and cool on a cutting board. When cool, shred chicken into chunks. Do not over shred.
In the bowl of a food processor, place mayonnaise, Greek yogurt, chipotle, lemon zest and lemon juice. Pulse to combine ingredients. Pour out into a large bowl. Season mixture hot sauce, and salt and pepper to taste. Fold in herbs. Fold in 1/2 of the cashews (optional), scallions, raspberries and shredded chicken. Do not over fold.
To build the sandwich, place one piece of lettuce on a plate. Spoon ½ of the chicken salad into the cup. Top with arugula and tomatoes. Sprinkle remaining cashews on top. Top with other half of the lettuce.