Jonathan Waxman’s tasty chicken salad is dressed with a mix of yogurt and Gorgonzola cheese. Slideshow: Recipes with Rotisserie Chicken
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 4 sandwiches.