Chicken salad sandwiches

Name: Chicken salad sandwiches
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 whole or 4 split chicken breasts, bone-in, skin on; Good olive oil; Salt and freshly ground black pepper; 190ml good mayonnaise, plus more for the bread; 1 1/2 tbsp chopped fresh tarragon leaves; 2 stalks (100g) small-diced celery; 8–10 slices of wholemeal or seven-grain bread; 1 bag mesclun (green leaf) salad mix

foodnetwork.co.uk

Your recipes

Prep Time: 10

Cook Time: 40

Total: 50

Servings: 4

Cost: $2.96 /serving

Author : Ina Garten - Food Network

Ingredients

Remove All · Remove Spices · Remove Staples

2 whole or 4 split chicken breasts, bone-in, skin onGood olive oilSalt and freshly ground black pepper190 milliliters good mayonnaise, plus more for the bread1 1/2 tbsp chopped fresh tarragon leaves2 stalks (100 grams) small-diced celery8–10 slices of wholemeal or seven-grain bread1 bag mesclun (green leaf) salad mix

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

1) Preheat the oven to 180C/Gas mark 4. Place the chicken breasts, skin side up, on a baking sheet 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. 2) When the chicken is cool, remove and discard the skin and bones and cut the chicken into 2cm dice. Place the chicken in a bowl and add the mayonnaise, tarragon, celery, 2 tsp of salt, and 1 tsp pepper. Toss well. 3) To assemble, spread a little mayonnaise on half the bread slices, top with the chicken and green salad mix, and cover with the remaining slices of bread. Cut in half and serve.