Southern Love in Your Tummy: French Bread Stuffed with Sweet Roasted Chicken Salad

Chicken salad seems so simple, but can be so delightful.  When you roast the chicken, it adds a whole new dimension.  This stuffed sandwich is great for parties or picnics, and is sure to be a hit.  The suttle sweetness will have you saying, "Now that's some southern love in my tummy!" 

French Bread Stuffed with Sweet Roasted Chicken Salad

6 boneless skinless chicken breasts

cooking spray

3 teaspoons Emeril’s Original Essence

2 cups seedless red grapes, halved

1 cup chopped celery

1 cup walnut pieces

2 tablespoons McCormick® Salad Supreme® seasoning

1 1/2 cups Mayonnaise

1 cup shredded cheddar cheese

1 loaf French bread

Makes 8 servings.

Preheat oven to 425°F. Lightly spray each chicken breast with Pam®, then sprinkle ½ teaspoon of Emeril’s Original Essence on each breast. Place chicken in a 12 inch oven-safe skillet, cooking on high heat for 3-4 minutes per side. Place chicken in oven and roast for 20 minutes. Meanwhile, in a medium size bowl, mix grapes, celery, walnuts, Salad Supreme® seasoning, and Hellmann’s® Real Mayonnaise. When chicken is done, remove it from the oven and chop it into small cubes. Add chicken to bowl and stir until all ingredients are thoroughly incorporated. Take French bread and split in it half horizontally. Remove some of the inside of the bread on both sides to create room for the chicken salad. Spread chicken salad on each side of the bread. Sprinkle shredded cheese along bottom half of sandwich, then place the top half onto the bottom half. Cut into eight slices and serve.

Check out all of Monica Zenberg's great recipes in her series: Southern Love in Your Tummy