Description
This Chicken Salad Sandwich features tender chicken mixed with creamy mayo, tangy lemon, and fresh herbs. It’s a quick and satisfying meal, perfect for lunch or a light dinner, and can be served on flaky croissants for added comfort.
Ingredients
Scale
- 4 lbs chicken breasts, bone-in, skin-on
- 3 scallions, cut into thirds
- ¼ teaspoon black peppercorns
- 1 tablespoon better than bouillon chicken base, optional
- 1-2 tablespoons salt
- ½ lemon, fresh, juiced
- ⅔ cup mayonnaise, preferably dukes
- ¼ cup sour cream
- ¾ teaspoon dijon mustard
- 2-3 teaspoons fresh tarragon, chopped
- 2 teaspoons fresh parsley, chopped
- 2 teaspoons fresh chives, chopped
- 1-2 teaspoons fresh dill, chopped
- Salt and Ground Black Pepper, to taste
- 4-5 croissants
- Grapes, halved, optional
Instructions
- Choose a heavy pot or Dutch oven with a tightfitting lid, large enough for the chicken. Fill it about ⅔ full with cold water, without adding the chicken yet. Boil extra water in a tea kettle.
- Add scallions, peppercorns, chicken bouillon (if using), and salt to the water. Cover and bring to a rolling boil. Turn off heat and gently place chicken pieces into the hot water. Add boiling water if necessary to ensure the chicken is covered by 2 inches.
- Replace the lid and let the chicken rest in the hot water for about 2 hours. Do not turn the heat back on; the residual heat will cook the chicken thoroughly (check for doneness near the bone).
- Lift the chicken out of the pot. Discard bones, skin, and fat. Pat the meat dry and cut or shred it into small bite-sized pieces in a bowl, reserving the cooking liquid for stock if desired.
- In another bowl, whisk together the lemon juice, mayonnaise, and sour cream. If using, add mustard. Adjust seasoning and consistency as needed, then pour over the chicken.
- Add all the chopped herbs and season with salt and pepper. Gently toss to combine. Refrigerate covered for at least 4 hours.
- Before serving, taste and adjust seasoning if necessary. Sprinkle with herbs and serve with croissants.
Notes
Feel free to add diced grapes for a sweet twist.
This salad tastes better after chilling, allowing the flavors to meld together.
Store any leftovers in an airtight container in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg