Preparation

1. Defrost MAISON cooked chicken.
2. Prepare celery root salad. Slice celery root into julienne strips. Add MAISON mayonnaise, sour cream, salt and pepper to a bowl and mix. Stir in julienned celery root and chopped chives. Set aside.
   
   
3. Prepare vegetables. Dice one tomato and one pickle. Using a vegetable peeler, cut cucumber into long ribbons. Thinly slice Iceberg lettuce for 6 rolls.
   
   
4. In a frying pan, cook bacon slices for 5 minutes or until crisp. Cut bacon into pieces.
   
   
5. Reheat MAISON cooked chicken in a steamer or microwave. Once reheated, the chicken will shred very easily.
   
   
6. Steam or pan-fry hot dog buns.
   
   
7. Assemble rolls. Add some celery root salad, chicken pieces, then tomato and pickle pieces. Add cucumber and lettuce slices on top, and finish with bacon bits. Repeat for each roll. Enjoy!