Roasted Chicken Salad Sandwich Delight
This Roasted Chicken Salad Sandwich Delight is a crowd-pleasing dish inspired by Ina Garten's beloved recipe. By roasting chicken breasts with the skin on, we ensure maximum moisture and flavor, making each bite irresistible. The combination of creamy mayonnaise, fresh tarragon, and finely diced celery adds a refreshing crunch, while the hearty seven-grain bread provides the perfect base. Ideal for lunch or as a delightful snack, this sandwich delivers a satisfying blend of flavors that will leave you craving more. Whether you're serving it at a picnic or enjoying it as a quick meal at home, this chicken salad sandwich brings a touch of gourmet to everyday cooking.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
chicken breast halves, bone in and skin on
4 (roasted)
olive oil
1 tablespoon (for rubbing)
kosher salt
to taste (for seasoning)
black pepper
to taste (for seasoning)
mayonnaise or Miracle Whip
3/4 cup (for dressing)
fresh tarragon leaves, chopped
1 1/2 tablespoons (for flavor)
celery, diced small
1 cup (for crunch)
seven-grain bread slices
8-10 slices (for sandwich base)
mixed salad greens
1 (8 ounce) package (for filling)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Arrange the chicken breast halves, skin side up, on a parchment-lined baking sheet. Drizzle the olive oil over the chicken and rub it evenly to coat. Generously season with kosher salt and freshly ground pepper.
3
Roast the chicken in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear. Once cooked, remove from the oven and allow the chicken to cool slightly.
4
Once cooled, carefully remove and discard the skin and bones from the chicken. Cut the meat into bite-sized pieces (about 3/4 inch) and place them in a mixing bowl.
5
To the bowl of chicken, add the mayonnaise, chopped fresh tarragon, diced celery, 2 teaspoons of salt, and 1 teaspoon of pepper. Toss everything together until well combined.
6
To assemble the sandwiches, spread a thin layer of mayonnaise on half of the seven-grain bread slices. Generously spoon the chicken salad mixture on top, then add a handful of mixed salad greens to each sandwich.
7
Top with the remaining slices of bread, pressing gently to combine. Cut each sandwich in half and serve immediately, or refrigerate until ready to serve. Enjoy your delicious roasted chicken salad sandwiches!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Roasted Chicken Salad Sandwich Delight?
It is a crowd-pleasing sandwich dish inspired by Ina Garten's recipe, featuring roasted chicken, creamy mayonnaise, and fresh tarragon on seven-grain bread.
What type of chicken is best for this recipe?
The recipe uses four bone-in, skin-on chicken breast halves to ensure maximum moisture and flavor.
Why roast the chicken with the skin on?
Roasting with the skin on helps keep the meat moist and adds more flavor to the chicken.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C).
How long does the chicken need to roast?
The chicken should roast for 35-40 minutes.
What is the safe internal temperature for the chicken?
The chicken is done when the internal temperature reaches 165°F (75°C).
What herb provides the signature flavor in this salad?
Fresh tarragon leaves, chopped, are used for flavor.
What provides the crunch in the chicken salad?
One cup of finely diced celery adds a refreshing crunch to the mixture.
What kind of bread is recommended?
The recipe suggests using slices of hearty seven-grain bread.
Can I use Miracle Whip instead of mayonnaise?
Yes, the recipe allows for either mayonnaise or Miracle Whip depending on your preference.
How much mayonnaise is required?
The recipe calls for 3/4 cup of mayonnaise or Miracle Whip.
What size should the chicken be cut into?
The chicken should be cut into bite-sized pieces, approximately 3/4 inch.
Do you keep the skin for the salad?
No, after cooling, you should remove and discard the skin and bones before dicing the meat.
What is used to coat the chicken before roasting?
The chicken is drizzled with one tablespoon of olive oil and seasoned with kosher salt and black pepper.
How much tarragon is needed?
You will need 1.5 tablespoons of chopped fresh tarragon leaves.
Are there any greens in the sandwich?
Yes, the sandwiches are assembled with a handful of mixed salad greens.
How many slices of bread are used?
The recipe requires 8 to 10 slices of seven-grain bread.
Is this recipe suitable for a picnic?
Yes, it is described as an ideal picnic food or a delightful snack.
How much salt is added to the salad mixture?
The mixture includes 2 teaspoons of salt.
How much pepper is added to the salad mixture?
The recipe calls for 1 teaspoon of pepper in the dressing.
What should the juices look like when the chicken is done?
The juices should run clear when the chicken is fully cooked.
Should the chicken be hot when mixing?
The chicken should be allowed to cool slightly before removing skin and bones and dicing.
Can I refrigerate the sandwiches?
Yes, you can serve them immediately or refrigerate them until they are ready to be served.
Who is the inspiration behind this recipe?
This recipe is inspired by Ina Garten's beloved chicken salad.
What should I use to line the baking sheet?
The recipe recommends using a parchment-lined baking sheet for roasting.
What is the total count of ingredients used?
There are 9 primary ingredients used in this recipe.
How do you assemble the sandwich?
Spread a thin layer of mayo on bread, spoon the chicken salad on top, add greens, and top with another bread slice.
Is this a quick meal?
Yes, it is suitable for a quick meal at home or as a gourmet lunch option.
How many sandwiches does this make?
Based on 8-10 slices of bread, it makes approximately 4 to 5 full sandwiches.
What kind of salt is used for seasoning?
The recipe specifies using kosher salt for seasoning the chicken and the salad.