Chicken Salad Sandwiches

Total Time:
1 hr 20 min
Prep:
10 min
Inactive:
30 min
Cook:
40 min

Yield:
4 to 5 servings
Level:
Easy

Ingredients
  • 4 split (2 whole) chicken breasts, bone-in, skin on
  • Good olive oil
  • Kosher salt and freshly ground black pepper
  • 3/4 cup good mayonnaise, plus more for the bread
  • 1 1/2 tablespoons chopped fresh tarragon leaves
  • 1 cup small-diced celery (2 stalks)
  • 8 to 10 slices health or seven-grain bread
  • 1 package mesclun salad mix
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.


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Pairs Well With
Chardonnay

Rich, buttery white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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    This recipe is featured in:

    Make It 5 Ways: Chicken Breast