I’ve had a blast these past three days experimenting with my new KitchenAid Multi Cooker and preparing an Easy 6-Ingredient Slow Cooker Roast Chicken. That single large bird gave us three delicious meals: a comforting dinner the first night, a retro-style Roast Chicken Club Sandwich with bacon and honey mustard the second day, and today’s feature — creamy Slow Roasted Chicken Salad Sandwiches made for two.
I was lucky to win the Multi Cooker and a year’s supply of Minerva Dairy butter in a recent Facebook contest. Since discovering Minerva butter about a decade ago, it has become my go-to for baking and cooking. If a familiar recipe suddenly underperforms, switching butter brands is one of the first troubleshooting steps I recommend. Minerva’s butter and their range of flavors and cheeses have worked well for me.
On day one I slow-roasted the chicken in the cooker using only a few simple seasonings. The bird came out moist and flavorful, and made easy work of creating several different meals over the next two days.
The second day we turned leftovers into sandwiches, and the classic club with bacon and Swiss was outstanding—moist chicken makes all the difference.
By the third day the chicken was still juicy, so I made my favorite simple chicken salad to use up the remaining meat, including the flavorful bits at the bottom of the bowl. This easy, no-fuss chicken salad is one I make all summer long because it’s quick and delicious.
Tarragon is the key ingredient that lifts this chicken salad. It’s an often-overlooked herb that adds a subtle anise-like brightness. If you haven’t tried tarragon, consider adding it to your herb collection. It pairs beautifully with chicken, works well with fish, and brightens soups, stews, and sauces.
Rather than buying a pricey rotisserie chicken that often arrives dry, roast a whole bird at home for moist results you can use in multiple meals. Save some for this creamy chicken salad and keep the recipes handy for simple summer meals.
Easy Creamy Chicken Salad Sandwiches for Two
Ingredients
- 2 cups cooked chicken, torn into small pieces
- 1/2 cup regular heavy mayonnaise
- 1 tsp sour cream
- 1/2 tsp dried tarragon
- 1/2 tsp salt
- 1/2 tsp regular ground pepper
- 1/2 small rib celery, very thinly sliced
- 2 Tbsp chopped fresh celery leaves
- 1/2 tsp milk (if needed to thin slightly)
- 4 slices of bread, lightly toasted
- more mayo if you’d like
- crisp iceberg lettuce leaves
Instructions
- Place torn chicken in a medium bowl.
- Add the mayonnaise, sour cream, tarragon, salt, pepper, sliced celery, and chopped celery leaves. Stir until thoroughly combined. Add up to 1/2 teaspoon milk only if you need to thin the mixture slightly.
- Toast the bread and spread one side of each slice with additional mayonnaise. Arrange lettuce leaves on the bottom slices, spoon on the chicken salad, top with remaining toasted bread, and slice diagonally.
- Optional: add crisp bacon and Swiss or co-jack cheese slices for extra flavor and texture.