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Chicken Salad Sandwiches, Barefoot Contessa Style


I was inspired to make this Chicken Salad recipe when I saw Ina Garten's show. I happened to have leftover chicken. I baked Honey Whole Wheat Bread, but use any kind of fresh bread with this.

I was so tempted to add either scallions, or dried cranberries, but I was out voted. Still, I want to try that variation next time.

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Rate this recipe 4.3/5 (15 Votes)


  • 4 split (2 whole) chicken breasts, bone-in, skin on
  • 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


Servings 4
Preparation time 20mins
Cooking time 80mins
Adapted from


Step 1

Preheat the oven to 350°F.

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.

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.

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.

Scallions or even dried cranberries would be an interesting addition to this.

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