With over thirty posts on my food blog, you might think that lunch at my office would be diverse and interesting. That my leftovers from the night before would offer an exciting mid-day meal. You’d be wrong.
Though some days offer exceptions, lunch at my office is unabashedly routine – which is not to say it’s bad. Quite the opposite. I couldn’t possibly have chicken salad sandwiches with the frequency I do, if I didn’t love my recipe. And because my recipe provides enough chicken for the week, it’s one less thing I have to account for while I’m at work. Chicken salad also has the advantage of being relatively light (so no post-lunch siestas), and offering a good source of protein (perfect for those afternoon workouts).
This is my (very) tried and true recipe.
Chicken Salad Sandwich
WHAT TO GRAB:
3 Chicken breasts, bone in and skin on
2 tablespoons olive oil
1 teaspoon tarragon, chopped
3/4 cup celery, diced
1/4 cup mayonnaise
Juice of one lemon
HOW YOU DO IT:
1. Preheat the oven to 350 degrees.
2. Leaving the skin on, wash the chicken breasts under cold water, and pat dry. Brush both sides of the breast with olive oil, and liberally salt and pepper each side. Cook for between 35 to 40 minutes.
3. After the chickens have cooled, discard the skin, and cut or peel the meat into bite-size pieces. In a mixing bowl, combine the meat, tarragon, celery, lemon juice, and mayonnaise. Add some salt and pepper, and mix well. Taste – and season as necessary!
4. Serve on good crusty bread, with lettuce, tomatoes, and whole-grain mustard!