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Chicken Salad Sandwiches

Submitted By Neha Chopra (0 Review)
90/100 out of 10 votes
499


Timings
30 min(s)
25 min(s)
55 min(s)
This recipe can be serve by Eight Persons
Ingredients
  1. 2 tablespoons tarragon leaves chopped
  2. 2/3 cup mayonnaise
  3. 2 tablespoons vegetable oil
  4. 1 teaspoon white pepper freshly ground
  5. 3 teaspoons coarse salt
  6. 3 whole chicken breasts
  7. 1 loaf whole wheat bread
  8. 1 head soft lettuce
Method
  1. Heat oven to 325 degrees. Season the chicken breasts with 1 teaspoon of the salt and 1/2 teaspoon of pepper. Drizzle breasts with vegetable oil to coat completely. Place in a 9-by-13-inch glass baking dish. Transfer to oven, and bake until the flesh is firm and the juices run clear when pierced with a two-pronged fork, 60 to 75 minutes.
  2. Remove from oven, and let the chicken cool completely, about 20 minutes. Remove, and discard the skin. Remove meat from bone in one piece, or in as large pieces as possible. Discard the bones, or reserve them to use for stock.
  3. Cut chicken into large bite-size pieces, and place in a medium size bowl. Add mayonnaise, tarragon, salt, and pepper. Stir well to combine without breaking up the chicken.
  4. Using a bread knife, slice 8 1/2-inch thick slices of bread. You can slice bread in the regular manner, or slice the long way, creating 8 very large 1/2-inch thick slices.
  5. Cover 4 slices of bread with Bibi lettuce, and mound chicken on top. Cover with remaining slices of bread, and serve.
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