Chicken Salad Sandwiches

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I've made this recipe many times and just have to emphasize (as one person did it is so much better if you roast the chicken. Boiling takes out all the flavor. Also want to emphasize something I've said before--brine the chicken for several hours and you'll get a tastier outcome. Anytime you fry or roast bone-in chicken pieces, the brine really puts the chicken beyond bland.

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The secret behind this (and all chicken salads is using bone-in breasts and roasting them in the oven. Turns out juicy and flavorful every time! This is the perfect base recipe that you can add other ingredients to (grapes or raisins, almonds, etc. Awesome chicken salad - my second favorite after Ina's Mustard Chicken Salad (very different, but AMAZING!.

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Absolutely the best chicken salad I have ever eaten. The tarragon really punches it up flavor wise. I think this will be a go to recipe from now on.

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How is it that reviewers DO NOT follow the recipe and then (duh wonder why it's not good?
The first time I made this, I followed the recipe exactly. I love spices, but tarragon was a new one for me, but I used it. Wow. This is the BEST chix salad ever (until I come up with a new one. Besides tarragon, the second best secret is roasting the chicken, bone in, skin on. Don't try to BOIL it and get the same flavor (DUH AGAIN. That being said, I now make the chicken different ways and still get a great salad. I boiled an entire chix for stock and used half the meat for chix/noodle soup and the other for this salad. Still delish. This time I addes some walnuts just for crunch and about 2T finely diced white onion. I like crunch and heat. Still great. This makes a great foundation to work with. Thank the heavens for MAYO!

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I made this for my bridge club of 20 people. I read the reviews and was quite excited about doing this recipe and also saw Ina recently put it together on her show. The tarragon definetly made this a different chicken salad for me. I cooked boneless chicken breasts in chicken broth instead of baking the boned as she suggested. I also used crossiants instead of the bread. It was a good recipe but not as exciting as I thought it would be, felt it was a bit dry so added more mayo.

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THIS IS THE BEST CHICKEN SALAD I HAVE HAD, HAD TO SAVE IT TO MY RECIEPE FILE FOR FUTURE USE. THE CHICKEN IS SO TENDER AN SUCCELENT THAT IT JUST HARD NOT TO EAT IT WHILE CHOPPING IT UP. I ALSO MADE IT BY ADDING PECANS, GRAPES, CURRY, HOT PEPPER FLAKES, RED PEPPER AND MUSTARD. I THINK THAT YOU CAN ADD OTHER INGREDIANTS TO SPICE IT UP THANKS

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The chicken had a really good flavor (I added some red pepper flakes to make it a little spicy. I didn't have celery, so I used some celery root seasoning and put in some corn. It was delicious! We ate it on top of tostadas because we like the crunchiness, and it was great! Next time I will use the tarragon. I just didn't have any. I agree with one of the other reviews about being careful not to add too much salt to the salad because ours was borderline on the saltiness. Overall, it was delicious!

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Never been a big fan of chicken salad but LOVED this recipe! The tarragon made the dish AWESOME! I added grapes and walnuts. Made it to take on an outing for the following day but it didn't make it thru the night. Couldn't keep my husband and kids out of it. O.K....I had something to do with that also ; Thanks for another winner Ina!

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I have made this salad as per recipe several times, and yes, adding salt and pepper to taste is a given in any recipe. This is by far the easiest most delicious chicken salad. My mother in law was hosting a ladies tea and needed some small sandwiches. So I made this recipe, added sliced green grapes, course chopped toasted walnuts on a honey berry wheat bread. WEll, she was the toast of the town! Not one left over... All you need is a little imagination, and you can revamp ANY recipe to fit your needs and taste buds... I love INA!!!

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This was the first recipe I've made of Ina's and it was superb, but I'm glad I only added 1 tsp of salt to the chicken salad and tasted it before adding anymore, as 2 tsp would have been WAY TO MUCH, and would have made the dish inedible. But as it turned out it was great, will definely make again my husband loved it too!