Ina's Chicken Salad Sandwiches Recipe

Recreate the Barefoot Contessa's beloved chicken salad sandwich! This recipe features juicy, roasted chicken (Ina's preferred method!) for the most flavorful and tender results. Skip the poaching – roasting keeps the chicken moist and delicious. Learn the secret to perfectly seasoned, creamy chicken salad nestled between your favorite bread with fresh greens. Easy enough for a weeknight meal, impressive enough for a brunch gathering.

Prep Time 20 mins
Cook Time 50 mins
Calories 460.4 kcal
Protein 41g
Rating 4.7 (3 Reviews)
Ina's Chicken Salad Sandwiches 16

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ina's Chicken Salad Sandwiches

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How to Make Ina's Chicken Salad Sandwiches

  1. Preheat oven to 350°F (175°C).
  2. Place 2 (6-ounce) boneless, skinless chicken breasts on a baking sheet, skin-side up.
  3. Drizzle with 1 tablespoon olive oil and season generously with salt and pepper.
  4. Roast for 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  5. Let the chicken cool completely.
  6. 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.
  7. 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.
  8. Spread a thin layer of mayonnaise on each slice of bread.
  9. Add a generous amount of chicken salad to one half of each bread slice.
  10. Top with your favorite mixed salad greens.
  11. Cover with the remaining bread slices.
  12. Cut the sandwiches in half and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

26 g

Sugar

34g

Fat

24g

Carbs

11g