Ina's Chicken Salad Sandwiches

"This is the Barefoot Contessa's favorite chicken salad sandwich. I absolutely love all of her recipes and this was no exception. She roasts her chickens rather than poaching them to insure that the chicken stays moist. I have tried it both ways and I think I have to agree with Ina, I like the roasting method best. However, use whatever method you prefer."
 
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photo by loof751 photo by loof751
photo by loof751
Ready In:
50mins
Ingredients:
9
Serves:
4-5
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ingredients

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directions

  • Preheat the oven to 350 degrees.
  • 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 35-40 minutes or until chicken is cooked through. Set aside to cool.
  • When the chicken is cool, remove and discard the skin and bones and cut chicken into 3/4 inch pieces. Place chicken in bowl and add the mayo, tarragon, celery, 2 teaspoons salt and 1 teaspoon pepper and toss well.
  • To assemble, spread a little mayo on half the bread slices, top with the chicken salad and amount of mixed salad greens you prefer.
  • Cover with remaining slices of bread, cut in half and serve.

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Reviews

  1. I baked boneless chicken breasts (since that's what I had on hand) and added currants. This was an excellent chicken salad. I loved the texture of the chicken- it's the best texture for chicken salad! Thank Irish Rose, for posting- Roxygirl
     
  2. This made a delicious sandwich! I would not have thought to add tarragon to chicken salad but it really makes the flavor come alive. I think that making the sandwich with the 7-grain bread is key - it really complements the bold flavor of the filling. This is a wonderful sandwich and I will definitely make it again!
     
  3. The roasting made the chicken very moist. I had never added tarragon to my chicken salad before. It made a great addition and I will use it from now on.
     
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