Zutaten für Ina's Chicken Salad Sandwiches
- Chicken Breast Halves
- 1 tablespoon olive oil
- Kosher Salt
- Salt and pepper to taste
- Mayonnaise
- Fresh Tarragon Leaves
- 1/2 cup chopped celery
- Seven Grain Bread
- Your favorite mixed salad greens
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Zubereitung von Ina's Chicken Salad Sandwiches
- Preheat oven to 350°F (175°C).
- Place 2 (6-ounce) boneless, skinless chicken breasts on a baking sheet, skin-side up.
- Drizzle with 1 tablespoon olive oil and season generously with salt and pepper.
- Roast for 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Let the chicken cool completely.
- Once cool, remove the skin (if using bone-in chicken, remove bones as well) and shred or chop the chicken into 3/4-inch pieces.
- In a medium bowl, combine the shredded chicken with 1/2 cup mayonnaise, 2 tablespoons chopped fresh tarragon, 1/2 cup chopped celery, 2 teaspoons salt, and 1 teaspoon black pepper. Gently toss to combine.
- Spread a thin layer of mayonnaise on each slice of bread.
- Add a generous amount of chicken salad to one half of each bread slice.
- Top with your favorite mixed salad greens.
- Cover with the remaining bread slices.
- Cut the sandwiches in half and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
34g
Fat
24g
Carbs
11g