Chicken salad sandwiches

Delicious chicken salad sandwiches combining tender chicken, crunchy vegetables, creamy dressing, and fresh herbs for an irresistible lunch or snack.

Ingredients:

• 4 split (2 whole) chicken breasts, bone-in, skin on
• Good olive oil
• Kosher salt and freshly ground black pepper
• 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

Instructions:

1. Preheat the oven to 180 °C.
2. Place the chicken breasts, skin side up, on a baking sheet and coat them with olive oil. Season generously with salt and pepper. Bake for 35 to 40 minutes, until the chicken is fully cooked. Let it cool down.
3. Once the chicken has cooled, discard the skin and bones, and cut the chicken into 3/4-inch cubes. Transfer the chicken to a bowl, add mayonnaise, tarragon, celery, 2 teaspoons of salt, and 1 teaspoon of pepper, and mix well.
4. To put together, spread a bit of mayonnaise on half of the bread slices, then layer with the chicken salad and mesclun mix, and finally top with the remaining bread slices. Cut the sandwiches in half and serve.

Summary:

• Calories: 3505 kcal
• Fat: 200 g
• Protein: 286 g
• Carbs: 130 g
• Potassium: 5143 mg
• Magnesium: 576 mg