Louisiana Chicken and Egg Salad Sandwich

What came first, the chicken or the egg?
This question is almost cliché and is meant largely as a rhetorical question, but what is the real answer?
As a species, chickens evolved from dinosaurs. Dinosaurs laid eggs. The simple answer is the egg is first.
But is the answer a chicken egg came first? Or the chicken? If the chicken, as we know it, evolved from other bird-like creatures that may partly resemble a dinosaur, then maybe the chicken came before the chicken egg.
If we see the evolution as a continuum, then the egg itself is first. And if you consider that it has a common ancestor with reptiles along the way, like an alligator, and alligators love it in Louisiana, then the most reasonable conclusion….just make a Louisiana Chicken and Egg Salad Sandwich. All that rambling makes me hungry!! Ha!

Louisiana Chicken and Egg Salad Sandwich

For the Roasted Pepper Remoulade:

1 tsp flax seeds
1 Tbsp grainy mustard
1/4 cup rhubarb juice
1 tbsp vinegar
1/4 cup finely chopped celery
1/3 cup roasted red peppers (roast or broil sweet bell peppers in an oven until the skin is blackened on all sides, cover with plastic wrap to steam the skin then peel and remove the stem and seeds), chopped
1/4 cup cold pressed canola oil
1/2 tsp hot Hungarian paprika
1 Tbsp sweet Hungarian paprika
3/4 tsp salt

Place the flax seeds in a blender and grind until coarsely milled. Add the remaining ingredients and blend until smooth. Set aside for at least 15 minutes for the natural binding properties of the flax and mustard to thicken the remoulade.

For the Louisiana Chicken and Egg Salad Sandwich:

Prepared Roasted Red Pepper Remoulade
1/2 cup cooked chicken, finely minced
2 hard boiled eggs, peeled and coarsely chopped
1/2 cup roasted orange peppers, coarsely chopped
1/2 cup cucumber, coarsely chopped
4 slices whole wheat bread or whole wheat buns

In a medium bowl, combine the chicken, egg, roasted pepper, cucumber and remoulade, folding together gently until all the ingredients are coated lightly with remoulade. Spoon the mixture over a slice of bread or split bun and top with another slice (or the top of the bun). Serves 2.



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