Herbaceous Chicken Salad Sandwiches

In a gallon-sized, zip-able bag, combine the chicken thighs, olive oil, white wine vinegar, garlic and a dash of salt and pepper. Seal the bag, releasing any air, and massage the ingredients together. Refrigerate for 30 minutes or up to 2 hours.

Preheat your grill to medium-high. When grill is hot add the chicken thighs and grill for 5 minutes on each side, or until they are fully cooked through. Remove from the grill and transfer to the refrigerator to cool.

While your chicken is cooling, prepare your dressing. Combine the mayo, mustard, cayenne and another dash of salt and pepper in a large bowl. Whisk to combine. Into the dressing, add the celery, shallot, rosemary, thyme, and Thai basil. Fold the ingredients together with a rubber spatula and adjust the seasoning to taste.

Cube your chicken into 1/4 – 1/2 inch bite sized pieces. Add the chicken into the dressing/salad mixture. Again, fold the ingredients together.

Slice your baguette in half horizontally then cut it into 5 equal sized “rolls” and line each one with a layer of spinach leaves. Spoon a couple of tablespoons of chicken salad into each roll and serve immediately. Enjoy!