I LOVE Ina's chicken salad sandwiches. I never follow her recipe exactly. I generally cook two chicken breasts (bone in, skin on) and then eyeball the mayo, celery, tarragon, salt & pepper. Last time I even added a touch of fresh lemon juice. I serve it with any type of lettuce on Islands Bakery 7 Grain bread (sold at PCC and Whole Foods). This photo from her cookbook is much better than the one shown on the Food Network. The online photo looks doused in mayo. Not at all how mine looks. I keep eating it up so fast that I forget to take my own picture. Great sandwich to make for lunch or to pack for a picnic or day-trip. My husband and I both love these.
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