Ingredients
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4
-
1
-
-
-
3/4
-
1 1/2
-
1
-
8 - 10
-
1
-
-
-
-
-
-
Directions
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 , 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
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Steps
|
1
Done
|
Preheat the Oven to 350 Degrees. |
|
2
Done
|
Place the Chicken Breasts, Skin Side Up, on a Sheet Pan and Rub Them With Olive Oil. Sprinkle Generously With Salt and Pepper. |
|
3
Done
|
Roast For 35-40 Minutes or Until Chicken Is Cooked Through. Set Aside to Cool. |
|
4
Done
|
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. |
|
5
Done
|
to Assemble, Spread a Little Mayo on Half the Bread Slices, Top With the Chicken Salad and Amount of Mixed Salad Greens You Prefer. |
|
6
Done
|
Cover With Remaining Slices of Bread, Cut in Half and Serve. |
