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Recipe courtesy of Ina Garten
Recipe courtesy of Ina Garten
Episode:
The Magic Factor
Chicken Salad Sandwiches
Getting reviews...
- Level: Easy
- Total: 1 hr 20 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 40 min
- Yield: 4 to 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 701
- Total Fat
- 40 g
- Saturated Fat
- 6 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 57 g
- Cholesterol
- 172 mg
- Sodium
- 884 mg
- Level: Easy
- Total: 1 hr 20 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 40 min
- Yield: 4 to 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 701
- Total Fat
- 40 g
- Saturated Fat
- 6 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 57 g
- Cholesterol
- 172 mg
- Sodium
- 884 mg
Ingredients
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.
