Upgrade your lunch with this super easy homemade chicken salad recipe that packs major taste! Put it on your favorite bread with crispy lettuce and enjoy!
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Chicken Salad Sandwiches

We spend many weekends in the Summer going down to our local beach with a picnic dinner.  It is hard to come up with easy to make, easy to eat meals that travel well.  On a recent evening, I was in charge of the main dish and couldn’t think of anything to make other than sandwiches.  I figured I could wrap them in paper and we wouldn’t need plates or utensils.

I made Ina Garten’s Chicken Salad with tarragon and celery.  Talk about a simple recipe that packs lots of flavor and a little crunch! The recipe called for adding mayonnaise to the bread but I felt the salad was already dressed enough and am glad I didn’t add more to the bread.  I changed up the spring mix to romaine for a little extra crunch and swapped out the multi grain bread for soft rolls.

They were a huge hit!  Luckily, I made extra and we enjoyed it the next day for lunch. Need other picnic ideas?  Check out this post and this one for recipes.

Upgrade your lunch with this super easy homemade chicken salad recipe that packs major taste! Put it on your favorite bread with crispy lettuce and enjoy!

Upgrade your lunch with this super easy homemade chicken salad recipe that packs major taste! Put it on your favorite bread with crispy lettuce and enjoy!

Chicken Salad Sandwiches

Prep Time40 minutes
Cook Time40 minutes
Servings: 4 -5
Author: Ina Garten , Food Network

Ingredients

  • 4 split 2 whole chicken breasts, bone-in, skin on
  • Good olive oil
  • Kosher salt and freshly ground black pepper
  • 3/4 cup good mayonnaise plus more for the bread
  • 1 1/2 tablespoons chopped fresh tarragon leaves
  • 1 cup small-diced celery 2 stalks
  • 8 to 10 slices health or seven-grain bread
  • 1 package mesclun salad mix

Instructions

  • 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 mesclun mix, and cover with the remaining slices of bread. Cut in half and serve.

Upgrade your lunch with this super easy homemade chicken salad recipe that packs major taste! Put it on your favorite bread with crispy lettuce and enjoy!

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