Ina Garten’s Classic Chicken Salad Sandwich Recipe – A Fresh Take

Chicken salad sandwiches represent a classic comfort food that transforms humble ingredients into something spectacular.

Tender, succulent poultry mingles with crisp vegetables and creamy dressing for a delightful midday meal.

Fresh herbs elevate this simple sandwich from ordinary to extraordinary, adding unexpected depth and complexity.

Balanced textures and zesty seasonings create a harmonious blend that satisfies hunger and delights taste buds.

Home cooks appreciate how quickly this dish comes together with minimal preparation and maximum flavor.

This sandwich promises a delicious experience that feels both nostalgic and innovative: prepare to transform your lunch routine.

What Makes the Chicken Salad Sandwich Irresistible

• Savor Restaurant-Quality Comfort: This chicken salad sandwich brings gourmet flavors right to your home kitchen with professional-level techniques that transform simple ingredients into an extraordinary lunch experience.
• Master Foolproof Roasting Technique: Ina Garten's method ensures perfectly cooked chicken every time by roasting at a consistent temperature and allowing adequate cooling, which guarantees tender, juicy meat without drying out.
• Elevate Everyday Sandwich Game: The recipe introduces sophisticated touches like fresh tarragon and mesclun mix, turning a classic sandwich into a refined meal that feels both familiar and elevated with minimal extra effort.
• Create Quick Gourmet Lunch: Requiring just under an hour from start to finish, this recipe delivers a restaurant-quality sandwich that's surprisingly simple to prepare, making it ideal for busy home cooks seeking delicious, sophisticated meals without complex steps.

Ingredients Inside the Chicken Salad Sandwich

• Chicken Breasts: Juicy, tender meat that forms the main protein of the salad, best when boneless and skinless.
• Diced Chicken: Chopped into uniform pieces for consistent texture and easy sandwich assembly.

• Tarragon: Delicate herb with a subtle anise flavor that adds complexity to the chicken salad.
• Lemongrass: Provides a light, citrusy undertone and aromatic depth to the recipe.
• Ginger: Adds a warm, slightly spicy note that enhances the overall flavor profile.

• Mayonnaise: Creamy base that binds the chicken salad ingredients together, adds richness.
• Salt, Pepper: Essential seasonings that balance and enhance the chicken's natural flavor.
• Celery: Provides a crisp texture and fresh, light crunch to the salad.

• Bread Slices: Soft, fresh bread that serves as the foundation for the sandwich.
• Mesclun Mix: Fresh, tender salad greens that add a light, peppery freshness.
• Olive Oil: Used to coat and season the chicken before roasting, adding moisture and flavor.

Chicken Salad Sandwich: Ina’s Signature Method

Step 1: Prepare Chicken for Roasting

• Preheat oven to 350°F (175°C)
• Place chicken breasts on a sheet pan with skin side facing up
• Drizzle with olive oil
• Season generously with salt and pepper

Step 2: Roast the Chicken

• Roast chicken in the preheated oven for 35-40 minutes
• Ensure chicken is fully cooked through
• Remove from oven and let cool completely

Step 3: Shred and Chop Chicken

• Remove and discard chicken skin and bones
• Dice chicken into bite-sized pieces (approximately 3/4-inch cubes)

Step 4: Create Creamy Chicken Mixture

• Diced chicken
• Mayonnaise
• Fresh tarragon
• Finely chopped celery
• Salt
• Black pepper

Mix all ingredients thoroughly in a mixing bowl

Step 5: Assemble Sandwiches

• Spread mayonnaise on bread slices
• Layer chicken salad mixture onto bread
• Add fresh mesclun greens
• Top with remaining bread slice

Step 6: Serve and Enjoy

• Cut sandwiches diagonally
• Plate and serve immediately
• Optional: Garnish with additional herbs or greens

Useful Tips for Sandwich Perfection

• Roast for Richness: Roasting chicken breasts with skin creates deeper, more complex flavors compared to boiling or poaching.
• Chop with Care: Cut chicken into uniform, bite-sized pieces to ensure every sandwich bite has consistent texture and taste.
• Chill for Perfection: Refrigerate the chicken salad for at least an hour before serving to let the flavors meld and develop a more harmonious taste.
• Mayo Magic: Choose full-fat, high-quality mayonnaise for a creamy, luxurious texture that elevates the entire sandwich.
• Fresh Herb Boost: Add freshly chopped herbs like dill or tarragon just before serving to bring brightness and a vibrant, aromatic touch to the chicken salad.

How to Keep Your Sandwich Fresh

• Sealed Container Method: Transfer chicken salad to an airtight glass container with a tight-fitting lid. Separate bread and filling to maintain crispness and prevent sogginess. Refrigerate immediately after preparation to preserve freshness and food safety.
• Layering Technique: Stack sandwich components separately in the refrigerator. Place chicken salad in one compartment, lettuce in another, and bread wrapped in plastic wrap. This strategy keeps ingredients crisp and prevents moisture absorption, extending overall sandwich quality up to 24 hours.
• Quick Consumption Strategy: Enjoy chicken salad sandwiches within 2-3 days for optimal taste and texture. Discard if mayonnaise-based filling shows signs of separation or develops unusual odors. Always check ingredients before consuming refrigerated sandwiches to ensure peak deliciousness and safety.

Fun Variations for Chicken Salad Sandwiches

• Spicy Asian Fusion Chicken Salad: Swap tarragon for chopped cilantro and add sriracha sauce for heat. Mix in diced red bell peppers and green onions for extra crunch and flavor.
• Mediterranean Herb Chicken Sandwich: Replace mayonnaise with Greek yogurt, incorporate chopped mint and dill. Add cucumber slices and crumbled feta cheese for a Mediterranean touch.
• Curry Coconut Chicken Salad: Blend mayonnaise with mild curry powder and a splash of coconut milk. Mix in golden raisins and toasted almonds for subtle sweetness and texture.
• Apple Walnut Chicken Sandwich: Fold in diced green apples and toasted chopped walnuts. Drizzle with honey and use fresh thyme instead of tarragon for a nutty, sweet profile.

Sandwich Wrap-Up: Ina Style

Ina Garten’s chicken salad sandwich emerges as pure culinary magic, blending classic techniques with modern comfort.

Succulent roasted chicken meets creamy mayonnaise and delicate tarragon, creating an elegant midday meal.

Mediterranean-inspired ingredients dance together with gentle sophistication.

Garten’s signature approach transforms simple ingredients into extraordinary experiences.

Classic sandwich craft reaches new heights through careful preparation and balanced flavors.

Readers who savor complexity and refined simplicity will adore this recipe—share its deliciousness, comment with passion, and spread gastronomic joy across your social networks.

Ina Garten Chicken Salad Sandwich Recipe

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4.8 from 21 reviews

• Total Time: 55 minutes
• Yield: 6 1x

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Description

Ina Garten’s chicken salad sandwich elevates classic deli fare with French-inspired elegance. Succulent roasted chicken, crisp celery, and fresh herbs merge in a creamy blend, promising a delightful midday meal you’ll savor with pure culinary pleasure.

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Ingredients

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Proteins:

• 4 split (2 whole) chicken breasts, bone-in, skin on

Fresh Herbs and Vegetables:

• 1 ½ tablespoons chopped fresh tarragon leaves
• 1 cup small-diced celery (2 stalks)
• 1 package mesclun salad mix

Condiments and Bread:

• ¾ cup mayonnaise, plus more for the bread
• 8 to 10 slices health or seven-grain bread
• Good olive oil
• Kosher salt
• Freshly ground black pepper

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Instructions

1. Gently bruise the lemongrass on the countertop to enhance its aromatic essence and carefully peel the fresh ginger root.
2. Preheat the oven to 350°F (175°C), ensuring the rack is positioned in the center.
3. Arrange chicken breasts on a rimmed baking sheet with the skin facing upward, creating a single layer without overcrowding.
4. Drizzle extra virgin olive oil generously over the chicken, then season thoroughly with kosher salt and freshly ground black pepper, massaging the seasonings into the meat.
5. Roast the chicken for 35 to 40 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
6. Remove from the oven and allow the chicken to cool completely at room temperature for approximately 15 to 20 minutes.
7. Once cooled, carefully remove and discard the skin and bones, then meticulously dice the chicken into uniform 3/4-inch cubes.
8. In a large mixing bowl, combine the diced chicken with mayonnaise, finely chopped fresh tarragon, diced celery, and precise seasoning of of salt and of black pepper.
9. Gently fold the ingredients together until well incorporated, ensuring an even distribution of flavors.
10. Spread a thin, even layer of mayonnaise on one side of each bread slice.
11. Distribute the prepared chicken salad evenly across half of the bread slices, then top with a handful of fresh mesclun mix.
12. Complete the sandwiches by placing the remaining bread slices on top, mayonnaise side down.
13. Using a sharp knife, cut each sandwich diagonally to create two triangular halves.
14. Serve immediately and enjoy the delightful chicken salad sandwiches.

Notes

• Resting Matters: Letting the roasted chicken cool down completely ensures crisp texture and prevents soggy salad ingredients from losing their crunch.
• Smart Protein Choice: Selecting bone-in, skin-on chicken breasts guarantees maximum moisture and deeper flavor profiles that elevate the entire dish.
• Seasoning Secrets: Massaging salt and pepper directly into the chicken skin creates a robust taste foundation that penetrates deeply during roasting.
• Knife Skills: Dice the cooled chicken into uniform, bite-sized pieces for consistent flavor distribution and elegant presentation.
• Temperature Technique: Roasting chicken at a steady 425°F helps develop a golden, crispy exterior while maintaining tender, juicy meat underneath.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Lunch, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 550 kcal
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 6 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 44 g
• Fiber: 3 g
• Protein: 28 g
• Cholesterol: 80 mg