Chicken Salad Sandwiches
We spend many weekends in the Summer going down to our local beach with a picnic dinner. Â It is hard to come up with easy to make, easy to eat meals that travel well. Â On a recent evening, I was in charge of the main dish and couldn’t think of anything to make other than sandwiches. Â 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.
Chicken Salad Sandwiches
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.