Recipe courtesy of Nancy Fuller
Episode: The Fed Baron
Save Recipe Print
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.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Chicken Salad Sandwiches

Recipe courtesy of Hunter Fieri

Chicken Salad Sandwiches

Recipe courtesy of Ina Garten

Waldorf Salad

Recipe courtesy of Food Network Kitchen

Chicken Salad

Recipe courtesy of Food Network Kitchen

Fried Chicken Sandwiches

Recipe courtesy of Food Network Kitchen

Curried Chicken Salad

Recipe courtesy of Ina Garten

Summer Chicken Salad

Recipe courtesy of Ree Drummond

Chinese Chicken Salad

Recipe courtesy of Ellie Krieger

Chicken Taco Salad

Recipe courtesy of Ree Drummond

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