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.
Ingredients
Scale
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
Instructions
- Gently bruise the lemongrass on the countertop to enhance its aromatic essence and carefully peel the fresh ginger root.
- Preheat the oven to 350°F (175°C), ensuring the rack is positioned in the center.
- Arrange chicken breasts on a rimmed baking sheet with the skin facing upward, creating a single layer without overcrowding.
- 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.
- Roast the chicken for 35 to 40 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
- Remove from the oven and allow the chicken to cool completely at room temperature for approximately 15 to 20 minutes.
- Once cooled, carefully remove and discard the skin and bones, then meticulously dice the chicken into uniform 3/4-inch cubes.
- 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.
- Gently fold the ingredients together until well incorporated, ensuring an even distribution of flavors.
- Spread a thin, even layer of mayonnaise on one side of each bread slice.
- Distribute the prepared chicken salad evenly across half of the bread slices, then top with a handful of fresh mesclun mix.
- Complete the sandwiches by placing the remaining bread slices on top, mayonnaise side down.
- Using a sharp knife, cut each sandwich diagonally to create two triangular halves.
- 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