The addition of arugula gives a nice contrast in texture and flavor to the creamy spice of the horseradish, and the pretzel bun adds a bit of fun to this classic, crowd-pleasing sandwich.
4 ea chicken breasts
2 bunches chives, cut into 1” sticks
¼ cup red onion, diced small
3 tsp prepared horseradish
¼ cup mayonnaise
¼ sour cream
3 tsp salt
1 tsp black pepper
3 tbsp Round Pond Meyer Lemon Olive Oil
1 tbsp Round Pond Sangiovese-Nebbiolo Blend Vinegar
4 pretzel buns
2 cups wild arugula
Start by seasoning the chicken breasts with salt and pepper. Grill the chicken until completely cooked through. Dice when cool.
Add the diced chicken to a bowl with the remaining ingredients (except arugula) and toss until the chicken until evenly coated.
Divide chicken salad evenly onto four bottom buns, arrange ½ cup of arugula on each, and put top bun on. Enjoy!