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Chicken Salad Sandwiches

This Chicken Salad Sandwich recipe is our daughter's favorite dinner request! And we have a shocking secret that makes them perfect!
Prep Time25 minutes
Cook Time2 hours
Resting Time4 hours
Total Time6 hours 25 minutes
Course: Fixing Lunch with Sandwich Recipes that Aren't PB&J
Cuisine: American
Keyword: chicken salad, chicken salad croissant, croissant sandwich, easy lunch recipe
Servings: 4
Author: Carrian Cheney

Equipment

Ingredients

  • 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
US Customary - Metric

Instructions

  • Choose a heavy pot or Dutch oven with a tightfitting lid. It should be large enough to hold the chicken snugly, but not much bigger. Fill pot about ⅔ full with cold water, but don’t put the chicken in yet. Boil some extra water in a tea kettle.
    4 lbs Chicken Breasts
  • Add scallions, peppercorns, chicken bouillon (if using) and salt to the water, cover and bring to a rolling boil. Turn off heat and slip chicken pieces into the hot water. If needed, add boiling water from the kettle to cover chicken with water by 2 inches.
    3 Scallions, ¼ teaspoon Black Peppercorns, 1 Tablespoon Better than Bouillon Chicken Base, 1-2 Tablespoons Salt
  • Replace the lid and let chicken rest in the hot water for about 2 hours. Do not turn the flame back on: The pot will retain enough heat to cook chicken thoroughly and safely. (To test, cut into 1 piece of chicken and check the meat near the bone. If it is still pink, return the pot to low heat, bring the water to a simmer and simmer 10 minutes more.)
  • Lift chicken out of the pot. Remove and discard bones, skin and fat. Pat the meat dry with paper towels, then cut or shred into small bite-size pieces and transfer to a bowl. (Meanwhile, simmer cooking liquid until tasty, strain and refrigerate or freeze to use as chicken stock.)
  • In a bowl, whisk together the juice of ½ lemon, mayonnaise and sour cream. If using, whisk in mustard. Taste and adjust the seasonings and thickness to your liking. Pour over chicken, scraping the bowl clean with a rubber spatula.
    ½ Lemon, ⅔ Cup Mayonnaise, ¼ Cup Sour Cream, ¾ teaspoon Dijon Mustard
  • Add all the herbs and season with salt and pepper. Toss gently but thoroughly. Refrigerate, covered, at least 4 hours.
    2-3 teaspoons Fresh Tarragon, 2 teaspoons Fresh Parsley, 2 teaspoons Fresh Chives, 1-2 teaspoons Fresh Dill, Salt and Ground Black Pepper
  • Taste and add salt and pepper as needed. Sprinkle with herbs before serving with croissants.
    4-5 Croissants

Nutrition

Serving: 1sandwich | Calories: 877kcal | Carbohydrates: 32g | Protein: 102g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 343mg | Sodium: 3113mg | Potassium: 1843mg | Fiber: 2g | Sugar: 9g | Vitamin A: 838IU | Vitamin C: 9mg | Calcium: 85mg | Iron: 3mg