Recipe courtesy of Nancy Fuller
Episode: The Fed Baron
Total:
1 hr 45 min
Active:
45 min
Yield:
6 to 8 sandwiches
Level:
Intermediate
Total:
1 hr 45 min
Active:
45 min
Yield:
6 to 8 sandwiches
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

Set the chickens on a rimmed baking sheet, sprinkle them all over with salt and pepper, and drizzle with olive oil. Roast to an internal temperature of 160 degrees F, taken between the breast and thigh, about 1 hour.

Allow to cool. With two forks, shred all the meat off the bone.

In a large bowl, combine the shredded chicken, mayonnaise, grapes, walnuts, celery, apples, chives, lemon juice and big pinches of salt and pepper. Toss well.

To assemble the sandwiches: Fill a leaf of butter lettuce with some chicken salad. Sandwich the stuffed lettuce with two slices of bread spread with mayo. Repeat for the remaining sandwiches. Slice in half and enjoy.

IDEAS YOU'LL LOVE

Curried Chicken Salad

Recipe courtesy of Ree Drummond

Waldorf Chicken Salad Panini

Recipe courtesy of Guy Fieri

Curried Chicken Salad Sandwich

Recipe courtesy of Sanford Rich

Curried Chicken Salad Sandwich with Almonds and Raisins

Recipe courtesy of Tyler Florence

Summer Chicken Salad

Recipe courtesy of Ree Drummond

Chinese Chicken Salad

Recipe courtesy of Ina Garten

Mustard Chicken Salad

Recipe courtesy of Ina Garten

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken and Mushrooms with Rigatoni

Recipe courtesy of Rachael Ray

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

          powered by PubExchange

          Get Cooking