Total:
1 hr 20 min
Active:
10 min
Yield:
4 to 5 servings
Level:
Easy
Total:
1 hr 20 min
Active:
10 min
Yield:
4 to 5 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool.

When the chicken is cool, remove and discard the skin and bones and cut the chicken into 3/4-inch dice. Place the chicken in a bowl and add the mayonnaise, tarragon, celery, 2 teaspoons salt, and 1 teaspoon pepper and toss well.

To assemble, spread a little mayonnaise on half the bread slices, top with the chicken salad and mesclun mix, and cover with the remaining slices of bread. Cut in half and serve.

Pairs well with Chardonnay

IDEAS YOU'LL LOVE

Summer Chicken Salad

Recipe courtesy of Ree Drummond

Chickpea Salad Sandwiches

Recipe courtesy of Trisha Yearwood

Chinese Chicken Salad

Recipe courtesy of Ellie Krieger

Chicken Salad Veronique

Recipe courtesy of Ina Garten

Turkey Tea Sandwiches

Recipe courtesy of Ina Garten

Grilled Lemon Chicken Skewers with Satay Dip

Recipe courtesy of Ina Garten

Peach Whisky Chicken

Recipe courtesy of Ree Drummond

Lemon Chicken

Recipe courtesy of Rachael Ray

Fried Chicken

Recipe courtesy of Bobby Flay

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking