Ina Garten Chicken Salad Sandwich
This recipe features cooked chicken breasts chopped and tossed with mayonnaise, celery, and fresh herbs. The mixture is then spooned onto your choice of bread or rolls and often finished with leafy greens for added crunch. It’s Ina’s elevated take on a deli classic.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Sandwich
- Method: Roasting
- Cuisine: American
Ingredients
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2 split (bone-in, skin-on) chicken breasts
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Olive oil
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Kosher salt and black pepper
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½ cup good mayonnaise
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1½ tablespoons chopped fresh tarragon or parsley
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1 cup small-diced celery (2 stalks)
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Optional: ½ cup halved red grapes or toasted pecans
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Bread of choice: crusty rolls, sliced sourdough, croissants, or sandwich bread
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Leafy greens like arugula or lettuce (optional)
Instructions
Preheat oven to 350°F (175°C). Place chicken breasts on a baking sheet, rub with olive oil, and season with salt and pepper. Roast for 35–40 minutes or until cooked through. Let cool slightly, then remove skin and bones. Dice the meat into bite-sized cubes.
In a large bowl, combine the diced chicken, mayonnaise, celery, and tarragon. Add optional ingredients like grapes or pecans if using. Mix gently until evenly coated. Season with salt and pepper to taste.
Layer a scoop of chicken salad onto your bread of choice. Add arugula or lettuce for freshness if desired. Top with the other slice of bread or serve open-faced.
Serve right away or wrap and chill for later. It holds well in the fridge for a few hours.