Bacon & Chicken Salad Sandwiches

I'm a big sandwich guy.  Anything that's easy, tastes good and fits into two slices of bread is a winner in my book.  Not to mention, sandwiches are so versatile, you can do anything you want with them.  This sandwich is inspired from my time living in Los Angeles.  I used to make this often to take into work.  I roast the chicken rather than poaching it to ensure the meat stays moist and delicious.  The real key to this sandwich is the fresh tarragon.  It gives the chicken salad a real earthy flavor without being overpowering.

Prep:  10 Minutes
Cook:  40 Minutes
Yield:  4-5 Servings

Ingredients:

• 4 split (2 whole) chicken breasts, bone-in, skin on
• Good olive oil
• Kosher salt and freshly ground black pepper
• 3/4 cup good mayonnaise, plus more for the bread
• 1 1/2 tablespoons chopped fresh tarragon leaves
• 1 cup small-diced celery (2 stalks)
• 8 to 10 slices health or seven-grain bread
• Red onion, sliced thin
• 1 package mesclun salad mix
• 1/2 pound bacon, cut in half  

Directions:

Preheat the oven to 350 degrees F.

Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool.
When the chicken is cool, remove and discard the skin and bones and cut the chicken into 3/4-inch dice. Place the chicken in a bowl and add the mayonnaise, tarragon, celery, 2 teaspoons salt, and 1 teaspoon pepper and toss well.  Cook bacon in skillet until golden and crisp, drain. 
To assemble, spread a little mayonnaise on half the bread slices, top with the chicken salad, bacon, red onion and mesclun mix, and cover with the remaining slices of bread. Cut in half and serve.

*If you like, you can add grapes, nuts, etc...to the chicken salad

In good taste.

-Rob