Okay, you all know that I spatchcock a chicken every week. You all know that because I love reminding you every chance I get. And like I said before, cooked chicken in fridge = gold. Well, I need to change that. What is better than gold? Platinum? I don’t know, but I loved this recipe so much, that this week, I’m spatchcocking two chickens. Really, that’s a no-brainer, isn’t it, double the chicken, with practically no extra effort. Because I think I may need to take this salad to work every day this week. I think I have to. It’s the law, right up there with azaleas and crepe myrtles.
Chicken Salad Sandwiches
From Barefoot Contessa at Home: Everyday Recipes You’ll Make Over and Over Again
Serves 4 to 5
4 split (2 whole) chicken breasts, bone in, skin on (or cooked chicken in fridge)
good olive oil, salt and pepper
3/4 cup good mayo
1 1/2 tablespoons fresh tarragon leaves
1 cup small-diced celery (2 stalks)
Preheat the oven to 350.
Place the chicken skin side up on a sheet pan and rub them with olive oil. Sprinkle generously with the salt and pepper. Roast for 30 to 40 minutes, until the chicken is cooked and then set aside to cool.
When the chicken is cool, remove and discard the skin and bones and cut the chicken into a 3/4 inch dice. Combine the chicken, mayo, tarragon, celery, 2 teaspoons salt, and 1 teaspoon pepper in a bowl. Mix well.
Serve on bread (or pitas) with more mayo spread on the bread and lettuce.