Recipe courtesy of Ina Garten
Episode: The Magic Factor
Save Recipe Print
Total:
1 hr 20 min
Prep:
10 min
Inactive:
30 min
Cook:
40 min
Yield:
4 to 5 servings
Level:
Easy
Total:
1 hr 20 min
Prep:
10 min
Inactive:
30 min
Cook:
40 min
Yield:
4 to 5 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

Pairs well with Chardonnay

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Easy Lemon Pasta with Chicken

Recipe courtesy of The Neelys

Cobb Salad

Recipe courtesy of Ellie Krieger

The Real "Dill" Chicken Sandwich

Recipe courtesy of Sunny Anderson

Asian Chicken Salad

Recipe courtesy of Giada De Laurentiis

Greek Pasta Salad with Feta and Chicken

Recipe courtesy of Robin Miller

Tangy Cherry Chicken

Recipe courtesy of Rachael Ray

Tangy Cherry Chicken

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories