Chicken Salad Sandwiches

What’s special about these chicken salad sandwiches?  Roasting the chicken.  It’s much more flavorful than poached chicken.  If I didn’t have time to roast my chicken, I would think about rotisserie chicken breast meat from the grocery. 
I had some tarragon in my herb planter box, and I used baby mixed lettuce from my lettuce box too.  I used some homemade two-tone rye bread for these sandwiches.   Ina’s “Honey White Bread” would be good too.  I didn’t use all the mayo called for; it didn’t need that much.                  
Chicken Salad Sandwiches
  2         Whole  Chicken Breasts -- bone in, skin on
             Good Olive Oil
             Kosher Salt and Black Pepper
     ¾     Cup  Mayonnaise -- plus more for bread
  1 ½     Tablespoons  Fresh Tarragon -- chopped
  1         Cup  Celery -- small dice (2 stalks)
  2         Teaspoons  Salt
  1         Teaspoon  Pepper
  10       Slices  Healthy Bread
  1         Package  Mesclun Salad Mix
Preheat oven to 350°.  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 chicken is cooked through.  Set aside to cool
When chicken is cool, remove and discard skin and bones and cut into 3/4" 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 sandwiches, spread a little mayonnaise on half the bread slices, top with the chicken salad and mesclun mix, and cover with remaining slices of bread.  Cut in half and serve.
Serves 4-5  (use 8 or 10 slices bread)
  "Barefoot Contessa at Home"
Per Serving: 441 Calories; 39g Fat (77.1% calories from fat); 25g Protein; 1g Carbohydrate; 1g Dietary Fiber; 86mg Cholesterol; 1134mg Sodium.  Exchanges: 0 Grain (Starch); 3 1/2 Lean Meats; 0 Vegetable; 2 1/2 Fat.

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