Date Macadamia Chicken Salad Sandwiches

Ingredients

• 1½ pounds boneless, skinless chicken breasts
• 2 rosemary sprigs
• 4 garlic cloves, peeled
• 1½ teaspoons salt
• 8 bacon slices
• 6 small ciabatta rolls
• 10 medium dates, pitted and finely chopped
• ½ cup chopped macadamia nuts, finely chopped
• 2 celery stalks, finely chopped
• 6 scallions, finely chopped
• 1 cup mayonnaise
• 1 head butterhead lettuce
• 1 (12-ounce) can pickled jalapeños, drained

Instructions

1. 1
   Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.
2. 2
   Put the chicken, rosemary sprigs, garlic cloves, and salt in a large pot. Cover with water and bring to a boil. Cover the pot, reduce the heat to medium-high, and cook until the chicken is tender, 25–30 minutes. Transfer the chicken to a plate to cool. 
3. 3
   Meanwhile, spread out the bacon on the lined baking sheet and bake, turning once, until cooked through and crispy, about 4 minutes per side. Transfer the bacon to paper towels, then chop. Turn down the oven temperature to 350 degrees F.
4. 4
   Warm up the ciabatta rolls in the oven for 5–8 min.
5. 5
   When the chicken is cool enough to handle, shred the meat and put it in a large bowl. Add the bacon, dates, macadamia nuts, celery, green onions and mayonnaise. Mix well and taste for salt; add more if needed.
6. 6
   Cut the rolls in half. Place a layer of lettuce on the bottom half, add a few tablespoons of the chicken salad, and top with pickled jalapeños.