Marty's Lunch

Chicken Tarragon Sandwich

It's my last week of Seattle (sigh), so I decided this week I was going to cook Marty a fab tastic, amazeball lunch for the last 5 days Im here. Today, I decided to kick it off with Chicken Salad Sandwiches. So easy to make, and only took about 15 minutes. It also helped that I had some frozen chicken from a prior dinner that was already seasoned and ready to go! Again thanks to Ina Garten for another fantastic recipe.

We found this Mayo at a organic hippie shack called Trader Joe's, it was pretty cheap and darn good! Now,tarragon is a interesting herb, smells like black licorice, but gives food a great depth of flavor. ( I know it sounds insane but trust me). If you have never cooked or used it, I recommend just a tad, take a taste, if you like it add more, 1 tablespoon should do the trick!

Any rustic bread will do, I went with this one!

chicken breast(I did 3), well seasoned, bake at 375 and then cut it into chunks while still warm. I seasoned with salt, pepper, parsley, rosemary, and thyme.


Meanwhile cut your celery.. make it as chunky or as thin as you like!

Then mix your chicken, mayo ( I did two spoonfuls), salt, pepper, tarragon( 1 tablespoon), and celery all together!

Toss well my friend!

Marty said best sandwich he has ever had!






Here is how ol Barefoot did it. ( taken from the food network)

Ingredients
4 split (2 whole) chicken breasts, bone-in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
3/4 cup good mayonnaise, plus more for the bread
1 1/2 tablespoons chopped fresh tarragon leaves
1 cup small-diced celery (2 stalks)
8 to 10 slices health or seven-grain bread
1 package mesclun salad mix
Directions
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 to cool.

When the chicken is cool, remove and discard the skin and bones and cut the chicken into 3/4-inch dice. Place the chicken in a bowl and add the mayonnaise, tarragon, celery, 2 teaspoons salt, and 1 teaspoon pepper and toss well.

To assemble, spread a little mayonnaise on half the bread slices, top with the chicken salad and mesclun mix, and cover with the remaining slices of bread. Cut in half and serve.