Chicken Salad Sandwiches
- Ready In:
- 40mins
- Ingredients:
- 6
- Yields:
-
4 sandwiches
- Serves:
- 4
ingredients
- kosher salt & freshly ground black pepper
- 3⁄4 cup mayonnaise
- 1 1⁄2 tablespoons tarragon leaves, chopped
- 1 cup celery, small diced
- 1 cup lettuce, chopped
- 4 chicken breast halves, bone-in, skin on
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.
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