Chicken Salad Sandwich
Ingredients
4 split
(2 whole) chicken breasts, bone-in, skin on
Good
olive oil
Kosher
salt
Freshly
ground black pepper
¾ C good
mayonnaise, more on bread
1 ½ T
chopped fresh tarragon leaves
1 C
small-diced celery (2 stalks)
8 to 10
slices seven-grain bread
1 pkg fresh
green salad mix
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 salad mix, and cover with the remaining slices of bread.
Cut in
half and serve.
