Recipe courtesy of Jamie Deen
Episode: Bag Lady Reunion
Total:
2 hr 5 min
Active:
20 min
Yield:
6 servings
Level:
Easy
Total:
2 hr 5 min
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F. Remove the chicken from the refrigerator to come up to room temperature. Line a heavy-duty rimmed baking sheet with foil.

Place the chicken on the baking sheet, and place the lemon halves in the cavity. Sprinkle the skin with salt and pepper and drizzle lightly with olive oil. Roast the chicken until a thermometer inserted into the thickest part of its thigh reads 165 degrees F, 1 hour 15 minutes. Remove from the oven and let rest for 30 minutes.

Whisk together the mayonnaise, yogurt, curry powder, lemon juice, hot pepper jelly, Dijon mustard and green onions in a medium bowl and season with salt and pepper.

Shred the cooled chicken and discard the skin. Chop into chunks. Fold the chicken, smoked almonds and cranberries into the mayonnaise mixture.

Add a big scoop of chicken salad to a slice of bread and top with baby arugula and a second bread slice. Slice in half and serve.

IDEAS YOU'LL LOVE

Chicken Poppy Seed Salad Sandwiches

Recipe courtesy of Trisha Yearwood

Billie's Houdini Chicken Salad

Recipe courtesy of Trisha Yearwood

Curried Chicken Salad

Recipe courtesy of Ree Drummond

Chicken Waldorf Salad

Recipe courtesy of Suki Hertz

Chicken Taco Salad

Recipe courtesy of Ree Drummond

Chinese Chicken Salad

Recipe courtesy of Ina Garten

Chicken Cordon Bleu Casserole

Recipe courtesy of Ree Drummond

Chicken Salad, Avocado and Cheddar Panini

Recipe courtesy of Trisha Yearwood

Hot Chicken-Fried Steak Sandwiches

Recipe courtesy of Damaris Phillips

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking