Chicken And Fennel Salad Sandwiches
Serves: 2
Felicia King
1 January 1970
Based on User reviews:
55
Spice
58
Sweetness
47
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1.5 tsps
Salt1 tsp
Black Pepper1.25 cups
Mayonnaise1 cup
Plain Yogurt1 cup
Lemon Juice (fresh)1 cup
Basil (chopped fresh)12
RollsDirections:
1
Roast chickens: Put oven rack in middle position and preheat oven to 425°F
2
Rinse chickens inside and out and pat dry
3
Stir together salt and pepper, then sprinkle over chickens inside and out
4
Put 1 tablespoon softened butter evenly under skin of each breast, then rub remaining tablespoon butter over skin of each
5
Arrange chickens in a 17- by 12-inch shallow heavy baking pan and roast, switching position of chickens and rotating pan halfway through roasting to help cook evenly, until thermometer inserted into fleshy part of each thigh (do not touch bone) registers 170°F, about 1 hour
6
Cool completely, about 1 hour
7
Discard skin and bones from chickens, then coarsely shred meat and transfer to a large bowl
8
Put oven rack in middle position and preheat oven to 425°F
9
Rinse chickens inside and out and pat dry
10
Stir together salt and pepper, then sprinkle over chickens inside and out
11
Put 1 tablespoon softened butter evenly under skin of each breast, then rub remaining tablespoon butter over skin of each
12
Arrange chickens in a 17- by 12-inch shallow heavy baking pan and roast, switching position of chickens and rotating pan halfway through roasting to help cook evenly, until thermometer inserted into fleshy part of each thigh (do not touch bone) registers 170°F, about 1 hour
13
Cool completely, about 1 hour
14
Discard skin and bones from chickens, then coarsely shred meat and transfer to a large bowl
15
Make dressing and assemble sandwiches: Stir together mayonnaise, yogurt, zest, lemon juice, fennel seeds, salt, pepper, and basil, then pour over chicken in bowl
16
Add chopped fennel and stir to combine
17
Season with salt and pepper
18
Serve chicken salad in rolls
19
Stir together mayonnaise, yogurt, zest, lemon juice, fennel seeds, salt, pepper, and basil, then pour over chicken in bowl
20
Add chopped fennel and stir to combine
21
Season with salt and pepper
22
Serve chicken salad in rolls