Makes 4 servings (Yield: 4 cups chicken salad filling)

Pickled onions

1 medium red onion, sliced thin

1 teaspoon sugar

½ teaspoon salt

¾ cup apple cider vinegar

Chicken salad

¼ cup light mayonnaise

2 tablespoons freshly squeezed lime juice

2 tablespoons finely chopped cilantro

3 cups diced, cooked boneless, skinless chicken breast (½-inch dice)

¼ cup golden raisins

½ cup grated carrots

1 stalk celery, chopped fine

3 tablespoons chopped pickled red onion

4 small ciabatta breads

4 Boston lettuce leaves

To make the pickled onions: Place the sliced onion in a colander or sieve. Pour 3 cups boiling water over the onion and allow to drain well.

Place remaining ingredients in a 1-pint jar. Stir to blend well. Add drained onions to the vinegar mixture. Allow to stand for 30 minutes. Label and date the jar. Refrigerate and use within one month.

To make the chicken salad: In a small bowl, stir together mayonnaise, lime juice and cilantro; set aside.

In a medium bowl, toss chicken, raisins, carrots, celery and onion until combined. Pour mayonnaise mixture over all and stir to blend.

Split ciabatta breads and carefully hollow out some of the bread on both sides of each half. Preheat broiler. Place ciabatta halves on a baking sheet, cut side up, and toast under broiler. Remove.

Mound about 1 cup of the chicken salad on to the bottom half of the 4 ciabatta breads. Top with lettuce leaves and ciabatta tops. Cut in half and serve immediately.