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1
Place the chicken breast in a casserole pan and cover with 1/2 cup of lemon juice and 1/2 cup olive oil.
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2
Refrigerate for 1 hour being sure to turn over after 1/2 an hour.
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3
Set a grill pan over medium heat and brush the grates with an oil soaked rag.
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4
Season the chicken with the Essence, 1 1/2 teaspoons of the salt, and 1 teaspoon of the white pepper.
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5
Place on the grill and cook, undisturbed for 4 minutes.
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6
Turn 90 degrees and cook another 4 minutes.
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7
Turn the chicken over and cook for 3 1/2 minutes.
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8
Turn 90 degrees again and cook for a final 3 1/2 minutes.
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9
Remove the chicken from the grill and allow to cool completely.
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10
Once cool enough to handle, chop the chicken into 1/2-inch pieces and set into a medium-sized bowl.
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11
In the carafe of a bar blender, combine the egg, garlic, 1 tablespoon lemon juice and mustard.
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12
Pulse until well incorporated.
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13
With the blender running, slowly drizzle the 1 cup of oil through the feed tube into the carafe to form a mayonnaise.
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14
Season with 1/2 teaspoon of the salt and 1/2 teaspoon of pepper.
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15
Pour the mayonnaise over the chicken and add the celery, red onions, celery leaves, parsley, tarragon, celery seeds, the remaining salt and pepper, ginger and cayenne.
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16
Toss to combine and cover with plastic wrap.
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17
Place in the refrigerator and store for at least 2 hours, and up to 1 day.
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18
When ready to serve, toast the bread and place 2/3 cup of the chicken salad on top of each of the 6 sandwich bottoms and cover with the tops.
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19
Slice the sandwiches in half diagonally and serve with a light salad.
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20
Combine all ingredients thoroughly.
