• 4servings
  • 1134calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 stalk(s) celery

  2. 2 onions

  3. 4 sprig(s) fresh parsley

  4. 1 teaspoon(s) salt

  5. 3/4 teaspoon(s) ground black pepper

  6. 2 pound(s) chicken pieces , (breast and thighs) 1 cup(s) mayonnaise

  7. 2 tablespoon(s) green onion , thinly sliced 1 tablespoon(s) fresh tarragon leaves , chopped 1 tablespoon(s) fresh lemon juice

  8. 8 slice(s) bacon

  9. 12 slice(s) white bread , toasted

  10. 2 medium tomatoes , sliced

  11. 4 lettuce leaves

Instructions Jump to Ingredients ↑

  1. Cook the chicken: Cut 3 celery stalks and the onions into large pieces. In a 4-quart saucepan, combine 2 quarts water, celery pieces, onions, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to medium, add chicken, and simmer until chicken is cooked through -- about 25 minutes. Remove chicken and allow to cool.

  2. Make the chicken salad: Remove the chicken meat from the bone and discard the skin and bones. Chop or shred the chicken into bite-size pieces. Dice the remaining celery into 1/4-inch pieces. In a medium bowl, combine chicken, mayonnaise, green onion, tarragon, diced celery, lemon juice, and remaining salt and pepper. Cover and refrigerate 4 hours or overnight.

  3. Cook the bacon: In a large skillet over medium-high heat, cook bacon until crisp and brown -- 4 to 6 minutes. Transfer bacon to a paper towel to drain.

  4. Assemble the sandwiches: On a work surface, place 4 slices of toasted bread and spread 1/2 cup of chicken salad on each. Add another slice of toast and place 2 slices bacon, 2 slices tomato, and a lettuce leaf on each sandwich. Place the remaining slices of toast on top of sandwiches, cut into quarters, and secure with a toothpick.


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