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Chicken Salad Sandwich

A juicy and flavorful chicken salad sandwich made with perfectly cooked chicken and a creamy dressing, ideal for any lunch.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Lunch, Sandwich
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.75 pounds whole bone-in, skin-on split chicken breast halves (about 2 to 3 breasts) Can be cooked sous-vide, poached, or roasted.
  • to taste pinch Kosher salt and freshly ground black pepper For seasoning the chicken.
  • 2 whole lemons One for juice and zest, the other sliced.
  • 4 sprigs fresh tarragon Plus 1 tablespoon minced tarragon leaves.
For the Salad Dressing
  • 1/4 cup mayonnaise (preferably homemade) Store-bought also works.
  • 1 tablespoon Dijon mustard Plus a little extra for tasting.
  • 1 tablespoon finely chopped fresh flat-leaf parsley Including tender stems.
  • 1 tablespoon finely chopped fresh chives
  • 1/2 cup finely diced red onion About 1/2 medium onion.
  • 1/2 cup finely diced celery From 1 to 2 stalks.
  • 1 medium clove garlic, minced About 1 teaspoon.

Method
 

Sous-Vide Method
  1. Season the chicken generously with salt and pepper. Slice 1 lemon into thin slices (about 1/8 to 1/4-inch thick).
  2. Place the chicken in zipper-lock bags or vacuum-seal bags. Add the whole tarragon sprigs and lemon slices.
  3. Preheat your sous-vide cooker to 155°F (68°C). Once ready, add the chicken and cook for at least 1 hour (up to 4 hours).
  4. After cooking, transfer the chicken to an ice bath for 15 minutes to cool down.
Prepare the Dressing
  1. In a large bowl, add the juice and zest from the remaining lemon. Toss in the mayonnaise, Dijon mustard, minced tarragon leaves, parsley, chives, red onion, celery, and garlic.
  2. Stir everything together using a rubber spatula. Taste, and add more lemon juice if a stronger flavor is desired.
Final Steps
  1. Once the chicken is cooled, remove it from the bags and discard the tarragon stems and lemon slices.
  2. Take off the skin and bones, then cut the meat into 1/2-inch cubes. Add the chicken to the bowl with the mayonnaise mixture, folding gently to combine.
  3. Taste and adjust with salt, pepper, or more mayonnaise, mustard, or lemon juice if needed. Serve the chicken salad on a bed of lettuce or in sandwiches.

Notes

For a low carb version, serve your chicken salad in lettuce cups or on top of a bed of greens. Store in an airtight container in the fridge for up to 3 days.