Chicken Salad Sandwich

Chicken Salad Sandwich
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  • Bibb, Boston, or iceberg lettuce (optional)
  • 4 to 6 "kaiser rolls":/recipes/11887 or sandwich-sized slices of focaccia or ciabatta bread (optional)
  • 1 teaspoon finely chopped fresh thyme
  • 2 tablespoons finely chopped shallot (from ½ of a small shallot)
  • ½ cup small-dice celery (from 1 stalk)
  • ¼ cup dried cherries, coarsely chopped
  • 1/3 cup roasted, salted almonds, coarsely chopped
  • + 7 more ingredients
    • 1 tablespoon "Dried Cherry Mustard":/recipes/29679 or "Whole-Grain Dijon Mustard":/recipes/29677
    • ½ cup "mayonnaise":/recipes/11053
    • Freshly ground black pepper
    • Kosher salt
    • 1 tablespoon olive oil
    • 1 whole chicken leg (thigh and drumstick, about ¾ pound)
    • 1 bone-in chicken breast (about 1 pound)

Heat the oven to 400°F and arrange a rack in the middle. Rub the chicken on both sides with the olive oil and season generously on both sides with salt and pepper. Place on a baking sheet and cook until an instant-read thermometer registers 160°F, about 45 to 50 minutes. Remove from the baking sh...

View full recipe at Chow


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