YIELD: 12 sandwiches 6 large whole (double) chicken breasts, bone in, skin on (should yield 72 oz. boneless, skinless chicken: 6 oz. per sandwich) salt and pepper, to taste 2 Tbsps. chopped fresh tarragon ¼ cup chopped fresh parsley 1 tsp. lemon juice 1 tsp. lime juice 1 cup jicama, ¼” dice 1 cup yellow onion, ¼” dice 1 tsp. salt ½ tsp. fresh ground black pepper ½ cup plain yogurt 1 cup mayonnaise ¾ cup shaved toasted ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.