Categories: Sandwiches/Wraps
Ingredients
- For the chicken salad:
- 2 1/2 pounds bone-in, skin-on chicken breasts (2 large or 3 medium)
- Olive oil
- Salt
- Freshly ground black pepper
- 1/2 cup chopped celery (from 2 medium stalks)
- 1/2 cup thinly sliced roasted red pepper
- 1/2 cup slivered almonds, toasted
- 1/3 cup thinly sliced red onion (from 1/4 medium onion)
- Handful of chopped fresh parsley leaves
- 12 slices hearty Italian or peasant bread
- 12 slices cooked bacon
- For the vinaigrette:
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- Freshly ground pepper
- 1/4 cup olive oil
Directions
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Make the chicken salad: Arrange a rack in the middle of the oven and heat to 425°F. Place the chicken on a rimmed baking sheet. Rub some olive oil over the chicken and season them with salt and pepper. Roast until the chicken is cooked through, 25 to 30 minutes. The skin does not need to brown; you just want the meat to cook through.
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Set the baking sheet aside until the chicken is cool enough to handle. Shred the meat and discard the skin bones. You should have about 3 1/2 to 4 cups of shredded chicken. Place in a large bowl, and drizzle the chicken with a bit of the juices from the pan just to keep it moist. Add the celery, red pepper, almonds, onion, and parsley.
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Make the vinaigrette: Place the vinegar, sugar, mustard, salt, and pepper in a small bowl and whisk to combine. While whisking continuously, stream in the olive oil until combined. Drizzle the vinaigrette over the chicken salad and toss to coat.
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Make the sandwiches: Place 6 slices of bread on a work surface. Divide the chicken slad over the bread and spread into an even layer. Top each sandwich with 2 slices of bacon, the close the sandwiches the remaining bread slices.