Tarragon Chicken Salad Nancy Harrison
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
Directions
1. Preheat the oven to 350 degrees
F.
2. 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.
3. 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.
4. 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.
Note: I love to serve this on croissants
with a leaf of butter lettuce and a big thick slice of beefsteak tomato or
heirloom tomato.
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