3 Videos | Photo: Chicken Salad Sandwiches Recipe
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
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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By tad01214_4492000
Joliet, IL
on January 06, 2013
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This is an easy and excellent chicken salad. It's like many of Ina's recipes, good quality, simple ingredients that produce great flavor. However, be advised that the salt is WAY too much, to the point of being inedible. Ina tends to be pretty aggressive in her seasoning, but this one almost seems to be a typo. Use S&P to taste, or you may be throwing this away.
By TinaMikey
Spring, TX
on November 28, 2012
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This was very easy to make, and tasted so good! I will be making this again.
By hooahwife
South Hill
on October 12, 2012
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Agree that it was way too much salt, but otherwise it was great! Also, I couldn't find the mesclun salad mix though, but no biggie. I put a twist on it by reducing the mayo to 1/2 cu and adding 4 oz of cream cheese. Great on a croissant.
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