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Roasted Chicken Green Bean Salad Sandwiches

The recipe makes 6 baguette style sandwiches
Course: bread, dinner, Salad, Side Dish
Cuisine: American
Keyword: chicken salad, green bean chicken salad, homemade mayo
Servings: 6 servings
Author: Hani

Ingredients

Chicken

  • 5 chicken thighs
  • 1/2 tsp sweet paprika
  • 1/2 tsp olive oil
  • salt and black pepper to season

Homemade Mayonnaise Dressing

  • 1 large egg
  • 1 tbsp dijon mustard
  • 1 tbsp lemon juice
  • 1/2 tsp honey
  • 1/2 cup mild olive oil or vegetable oil
  • pinch of fresh ground pepper
  • 1/2 tsp salt

Salad

  • 1/2 pound green beans - ends trimmed, steamed till fork tender, then cooled in ice water to stop the cooking and preserve the green color.
  • 1 shallot, finely diced finely diced
  • 3 tbsp parsley, chopped chopped
  • 3 tbsp chives, chopped chopped
  • kosher salt
  • fresh ground pepper
  • fresh lemon juice as need to taste
  • 2 large baguettes or bread of your choice

Instructions

Roast Chicken

  • Preheat oven to 425F.
    Brush the ovenproof dish with a little bit of oil—season 5 chicken thighs with salt, pepper, and paprika. Place chicken into the oven-proof dish—Roast for 45 minutes or until golden brown and cooked through.
    Remove from the oven and let cool slightly. Pick the meat of the bones and set it aside to cool. Cover it so it doesn't crust/dry out.

Homemade Mayonnaise Dressing

  • In a heat-proof bowl, combine 1 egg, 1 tablespoon of mustard, 1 tablespoon of lemon juice, and 1/2 teaspoon of honey. Whisk together. Set the bowl over the pan of simmering water. Whisk constantly until the mixture is hot. Once it's hot, cook for 1 more minute while constantly whisking.
  • Remove the bowl from the heat and gradually, while whisking pour in 1/2 cup (120 ml) olive oil. The mixture will thicken. Set aside to cool; stir occasionally. Season with salt and ground pepper.

Salad

  • Roughly chop cooked chicken meat and 1/2 lb of steamed, cooled beans into about 1/2-inch pieces.
    Combine meat, chopped shallot, green beans, parsley, chives, and cooled mayonnaise in a medium bowl, and gently stir. Taste, season with salt, pepper, and lemon juice as desired.
    Chill salad for one hour.

Serve Green Bean Chicken Salad

  • Split the baguettes in half, stuff with the salad. Cut the baguette into sandwiches. Wrap in a plastic wrap, napkin or wax paper. These can be made one day ahead and stored in the fridge.
  • If you like the bread to be crunchy, toast the sliced bread and fill it with the salad on the day of serving.