Jonathan Waxman’s tasty chicken salad is dressed with a mix of yogurt and Gorgonzola cheese.

Ingredients

• 2 ounces gorgonzola dolce, crumbled
• 1/4 cup plain greek yogurt
• 1 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon champagne vinegar
• 1/2 tablespoon minced shallot
• 1/2 teaspoon fresh lemon juice
• kosher salt
• freshly ground black pepper
• 2 cups rotisserie chicken, diced
• 1/2 cup celery, thinly sliced
• 1 baguette, split lengthwise
• 1/2 cup sugar snap peas, thinly sliced
• 1/2 cup radishes, thinly sliced
• 1/2 cup torn lettuce or mesclun

Directions

1. In a large bowl, using a fork, mix the Gorgonzola with the yogurt, olive oil, vinegar, shallot, lemon juice and season with salt and pepper. Fold in the chicken and celery and season with salt and pepper. To serve, fill the baguette with the chicken salad, snap peas, radishes and lettuce, then cut the baguette crosswise into four sandwiches.