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 tibble22_8311480
Santa Rosa Beac...
on January 17, 2012
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I just made this Chicken Salad and found it very easy to make and delicious. I added some flat leaf parsley and left out some of the salt but it was so good! I tried it on both whole wheat bread and a fresh croissant; excellent either way!
By tagreen1129
Montgomery, AL
on December 28, 2011
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This is a really good chicken salad recipe. I added some chopped toasted pecans to the recipe and instead of mayo, I used half mayo and half fat free yogurt. It was really good.
By dkirbyfied
Salina, 55
on December 14, 2011
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The best chicken salad I have ever eaten!
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