Chicken Salad Sandwiches Barefoot Contessa Style Recipe 435

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.

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.

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.

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
• For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
• Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a sheet pan skin side up. Rub the chicken with olive oil and sprinkle with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Cool slightly, discard the skin and bones, and slice the meat thickly. Set aside.
• Meanwhile, place the pancetta on another sheet pan in a single layer. Roast for 10 to 15 minutes, until crisp. Set aside to drain on paper towels.
• Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.)
• Slice the ciabatta in half horizontally and separate the top from the bottom. Toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly. Spread the cut sides of each piece with the Caesar dressing. Place half the arugula on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved Parmesan, crispy pancetta, and sliced chicken. Sprinkle with salt and pepper and finish with another layer of arugula. Place the top slice of ciabatta on top and cut in thirds crosswise. Serve at room temperature.

Steps:

• Place chicken, celery stalk and onion in saucepan with water to cover.
• Bring to a boil and simmer 20 minutes or until chicken is done.
• Drain and discard onion and celery.
• Let chicken cool.
• In a food processor chop chicken.
• In a medium sized bowl combine chicken with mayonnaise, salt& pepper, parsley, dill seed, chopped celery and lemon juice.
• Cover and refrigerate until chilled.

Steps:

• Mix mayonnaise, yogurt, paprika, and seasoned salt together in a bowl; fold in cranberries, celery, apple, grapes, and pecans. Stir in chicken and season with black pepper.