BAREFOOT CONTESSA'S CHICKEN SALAD VERONIQUE
I saw Ina make this on her Food Network television show. The episode was entitled "Flavors and Flowers".
Provided by Juenessa
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees 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 until cool.
- When the chicken is cool, remove the meat from the bones and discard the skin and bones.
- Cut the chicken into a 3/4-inch dice.
- Place the chicken in a bowl; add the mayonnaise, tarragon leaves, celery, grapes, 1 1/2 to 2 teaspoons salt, and 1 teaspoon pepper and toss well.
CHICKEN SALAD SANDWICHES
Provided by Ina Garten
Categories main-dish
Time 1h20m
Yield 4 to 5 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees 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.
CHICKEN SALAD SANDWICHES, BAREFOOT CONTESSA STYLE RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 8
Steps:
- 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. OPTIONAL: Scallions or even dried cranberries would be an interesting addition to this.
INA'S CHICKEN SALAD SANDWICHES
This is the Barefoot Contessa's favorite chicken salad sandwich. I absolutely love all of her recipes and this was no exception. She roasts her chickens rather than poaching them to insure that the chicken stays moist. I have tried it both ways and I think I have to agree with Ina, I like the roasting method best. However, use whatever method you prefer.
Provided by Irish Rose
Categories Lunch/Snacks
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- 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 35-40 minutes or until chicken is cooked through. Set aside to cool.
- When the chicken is cool, remove and discard the skin and bones and cut chicken into 3/4 inch pieces. Place chicken in bowl and add the mayo, tarragon, celery, 2 teaspoons salt and 1 teaspoon pepper and toss well.
- To assemble, spread a little mayo on half the bread slices, top with the chicken salad and amount of mixed salad greens you prefer.
- Cover with remaining slices of bread, cut in half and serve.
Nutrition Facts : Calories 460.4, Fat 26.8, SaturatedFat 5, Cholesterol 57.9, Sodium 632.5, Carbohydrate 35.4, Fiber 3.7, Sugar 8.5, Protein 20.9
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