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Entrees - Maindishes
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None
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| Preptime |
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45-55 minutes
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Ingredients |
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2 whole chicken breasts, bone in, skin on (good olive oil; salt and freshly ground black pepper)
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3/4 cup good mayonnaise, plus more for the bread
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1 1/2 tablespoons chopped fresh tarragon leaves
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1 cup small-diced celery (2 stalks)
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8-10 slices health or seven grain bread
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1 package mesclun salad mix
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Instructions |
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Preheat the oven to 350 degrees and place the chicken breasts,
skin side up, on a sheet pan
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Rub them with olive oil and sprinkle generously with salt and
pepper then roast for 35-40 minutes until the chicken is cooked
through then set aside
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When the chicken is cool, remove the skin and the bones and cut
into 3/4 inch dice and place the chicken in a bowl
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Add the mayonnaise, tarragon, celery, 2 teaspoons salt, and 1
teaspoon of pepper then toss it well
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| Serving
Suggestions |
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Spread a little mayonnaise on half the bread slices, top with chicken salad and mesclun mix and cover with the remaining slices of bread
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Originally Submitted
6/8/2009
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You can add this Chicken Salad Sandwiches recipe to your own private DesktopCookbook.
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