NYC’s fast-casual restaurant Made Nice has revamped their menu—new salad, sandwich, and entree options—with a spotlight on chicken.

The 50 Best Sandwiches in America

Read article

This irresistible chicken salad sandwich is packed with flavor, thanks to mustard, pesto, and cayenne. Recipe courtesy of chef Daniel DiStefano.

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Makes 4 servings

Prep time 10 min.

Cook time 52 min.

Ingredients

1 3lb organic chicken, whole ½ cup English peas, shelled ½ cup snow peas, cut in half 1 bunch asparagus, cut into 1” pieces ¼ cup ramps, pickled ¼ cup dijon mustard ½ cup mayonnaise ¼ cup parsley, chopped ¼ cup celery hearts, chopped 4 7” ciabatta rolls 4 Tbsp butter, room temperature 4 tbsp pesto Salt, black pepper, cayenne to taste Olive oil for roasting

How to make it

Preheat the oven to 350°F. Lightly coat the chicken in olive oil and season with salt and pepper. Roast the chicken until it reaches an internal temperature of 165°F—approximately 50 minutes. Once cooked, allow chicken to rest at room temperature. Pull the chicken meat from the bones, discarding the skin, gristle, and bones.

Cook the peas, snow peas, and asparagus in a large pot of salted, rapidly boiling water until tender—about 2 minutes. Once cooked, remove and immediately blanch in a bowl of ice and cold water. Once the vegetables have cooled, remove them from the ice water and drain.

Combine all ingredients in a large mixing bowl and mix well. Season with salt, black pepper, and cayenne. Set aside. Cut the ciabatta rolls lengthwise and brush with butter. Toast the rolls, buttered-side down in a pan over low heat until golden brown and soft. Spread the pesto on one half of each roll. Place the chicken salad onto each roll and serve.

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NYC’s fast-casual restaurant Made Nice has revamped their menu—new salad, sandwich, and entree options—with a spotlight on chicken.

The 50 Best Sandwiches in America

Read article

This irresistible chicken salad sandwich is packed with flavor, thanks to mustard, pesto, and cayenne. Recipe courtesy of chef Daniel DiStefano.

The 50 Best Sandwiches in America

Read article

The 50 Best Sandwiches in America

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

Makes 4 servings

Prep time 10 min.

Cook time 52 min.

Ingredients

1 3lb organic chicken, whole ½ cup English peas, shelled ½ cup snow peas, cut in half 1 bunch asparagus, cut into 1” pieces ¼ cup ramps, pickled ¼ cup dijon mustard ½ cup mayonnaise ¼ cup parsley, chopped ¼ cup celery hearts, chopped 4 7” ciabatta rolls 4 Tbsp butter, room temperature 4 tbsp pesto Salt, black pepper, cayenne to taste Olive oil for roasting

How to make it

Preheat the oven to 350°F. Lightly coat the chicken in olive oil and season with salt and pepper. Roast the chicken until it reaches an internal temperature of 165°F—approximately 50 minutes. Once cooked, allow chicken to rest at room temperature. Pull the chicken meat from the bones, discarding the skin, gristle, and bones.

Cook the peas, snow peas, and asparagus in a large pot of salted, rapidly boiling water until tender—about 2 minutes. Once cooked, remove and immediately blanch in a bowl of ice and cold water. Once the vegetables have cooled, remove them from the ice water and drain.

Combine all ingredients in a large mixing bowl and mix well. Season with salt, black pepper, and cayenne. Set aside. Cut the ciabatta rolls lengthwise and brush with butter. Toast the rolls, buttered-side down in a pan over low heat until golden brown and soft. Spread the pesto on one half of each roll. Place the chicken salad onto each roll and serve.

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Makes 4 servings

Prep time 10 min.

Cook time 52 min.

Ingredients

1 3lb organic chicken, whole ½ cup English peas, shelled ½ cup snow peas, cut in half 1 bunch asparagus, cut into 1” pieces ¼ cup ramps, pickled ¼ cup dijon mustard ½ cup mayonnaise ¼ cup parsley, chopped ¼ cup celery hearts, chopped 4 7” ciabatta rolls 4 Tbsp butter, room temperature 4 tbsp pesto Salt, black pepper, cayenne to taste Olive oil for roasting

How to make it

Preheat the oven to 350°F. Lightly coat the chicken in olive oil and season with salt and pepper. Roast the chicken until it reaches an internal temperature of 165°F—approximately 50 minutes. Once cooked, allow chicken to rest at room temperature. Pull the chicken meat from the bones, discarding the skin, gristle, and bones.

Cook the peas, snow peas, and asparagus in a large pot of salted, rapidly boiling water until tender—about 2 minutes. Once cooked, remove and immediately blanch in a bowl of ice and cold water. Once the vegetables have cooled, remove them from the ice water and drain.

Combine all ingredients in a large mixing bowl and mix well. Season with salt, black pepper, and cayenne. Set aside. Cut the ciabatta rolls lengthwise and brush with butter. Toast the rolls, buttered-side down in a pan over low heat until golden brown and soft. Spread the pesto on one half of each roll. Place the chicken salad onto each roll and serve.

Makes 4 servings

Prep time 10 min.

Cook time 52 min.

Prep time 10 min.

Cook time 52 min.

Prep time

10 min.

Cook time

52 min.

Ingredients

  • 1 3lb organic chicken, whole
  • ½ cup English peas, shelled
  • ½ cup snow peas, cut in half
  • 1 bunch asparagus, cut into 1” pieces
  • ¼ cup ramps, pickled
  • ¼ cup dijon mustard
  • ½ cup mayonnaise
  • ¼ cup parsley, chopped
  • ¼ cup celery hearts, chopped
  • 4 7” ciabatta rolls
  • 4 Tbsp butter, room temperature
  • 4 tbsp pesto
  • Salt, black pepper, cayenne to taste
  • Olive oil for roasting

How to make it

Preheat the oven to 350°F. Lightly coat the chicken in olive oil and season with salt and pepper. Roast the chicken until it reaches an internal temperature of 165°F—approximately 50 minutes. Once cooked, allow chicken to rest at room temperature. Pull the chicken meat from the bones, discarding the skin, gristle, and bones.

Cook the peas, snow peas, and asparagus in a large pot of salted, rapidly boiling water until tender—about 2 minutes. Once cooked, remove and immediately blanch in a bowl of ice and cold water. Once the vegetables have cooled, remove them from the ice water and drain.

Combine all ingredients in a large mixing bowl and mix well. Season with salt, black pepper, and cayenne. Set aside. Cut the ciabatta rolls lengthwise and brush with butter. Toast the rolls, buttered-side down in a pan over low heat until golden brown and soft. Spread the pesto on one half of each roll. Place the chicken salad onto each roll and serve.

Preheat the oven to 350°F. Lightly coat the chicken in olive oil and season with salt and pepper. Roast the chicken until it reaches an internal temperature of 165°F—approximately 50 minutes. Once cooked, allow chicken to rest at room temperature. Pull the chicken meat from the bones, discarding the skin, gristle, and bones.

Cook the peas, snow peas, and asparagus in a large pot of salted, rapidly boiling water until tender—about 2 minutes. Once cooked, remove and immediately blanch in a bowl of ice and cold water. Once the vegetables have cooled, remove them from the ice water and drain.

Combine all ingredients in a large mixing bowl and mix well. Season with salt, black pepper, and cayenne. Set aside. Cut the ciabatta rolls lengthwise and brush with butter. Toast the rolls, buttered-side down in a pan over low heat until golden brown and soft. Spread the pesto on one half of each roll. Place the chicken salad onto each roll and serve.

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