Benny Crocker

The Best Classic Chicken Salad Sandwich

Name: The Best Classic Chicken Salad Sandwich
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Yield: 4 servings
Ingredients: 1 3/4 pounds whole bone-in, skin-on split chicken breast halves (2 to 3 breast halves); Kosher salt and freshly ground black pepper; 2 whole lemons; 4 whole sprigs of tarragon plus 1 tablespoon minced fresh tarragon leaves, divided; 1/4 cup mayonnaise, preferably homemade , plus more to taste; 1 tablespoon Dijon mustard, plus more to taste; 1 tablespoon minced fresh parsley leaves; 1 tablespoon minced fresh chives; 1/2 cup finely diced red onion (about 1/2 medium onion); 1/2 cup finely diced celery (about 2 stalks); 1 medium clove garlic, minced (about 1 teaspoon)

4 servings

porsjoner

15 minutes

aktiv tid

2 hours 30 minutes

total tid

Start matlaging

Ingredienser

1 3/4 pounds whole bone-in, skin-on split chicken breast halves (2 to 3 breast halves)

Kosher salt and freshly ground black pepper

2 whole lemons

4 whole sprigs of tarragon plus 1 tablespoon minced fresh tarragon leaves, divided

1/4 cup mayonnaise, preferably homemade , plus more to taste

1 tablespoon Dijon mustard, plus more to taste

1 tablespoon minced fresh parsley leaves

1 tablespoon minced fresh chives

1/2 cup finely diced red onion (about 1/2 medium onion)

1/2 cup finely diced celery (about 2 stalks)

1 medium clove garlic, minced (about 1 teaspoon)

Fremgangsmåte

If Cooking Sous-Vide (See Notes for Alternate Cooking Methods): Season chicken generously with salt and pepper. Slice 1 lemon into 1/8- to 1/4-inch slices. Place chicken in zipper-lock bags or vacuum bags and add whole tarragon sprigs and lemon slices. Remove air from zipper-lock bags by closing the bags, leaving the last inch of the top un-sealed. Slowly lower into a pot of water, sealing the bag completely just before it fully submerges. If using a vacuum bag, seal according to manufacturer instructions.

Preheat a sous-vide cooker to 155°F (68°C). Add chicken and cook for at least 1 hour and up to 4. Transfer to an ice bath and let chill for 15 minutes.

While chicken is cooling, add 1 tablespoon juice and 1 teaspoon zest from remaining lemon to a large bowl. Add mayonnaise, mustard, minced tarragon leaves, parsley, chives, red onion, celery, and garlic and mix with a rubber spatula. Stir in additional lemon juice to taste, if desired. Keep refrigerated until chicken is ready.

Remove chicken from bags and discard tarragon stems and lemon slices. Remove skin and bones from chicken and discard. Cut meat into 1/2-inch cubes and add to bowl with mayonnaise. Fold gently to combine. Season to taste with salt and pepper. Add more mayonnaise, mustard, or lemon juice to taste if desired. Serve with lettuce or in sandwiches.

Næringsinnhold

Porsjonsstørrelse

Serves 3 to 4

Kalorier

443 kcal

Totalt fett

18 g

Mettet fett

4 g

Umettet fett

0 g

Transfett

Kolesterol

174 mg

Natrium

747 mg

Totalt karbohydrater

5 g

Kostfiber

1 g

Totalt sukker

2 g

Protein

63 g