Herbaceous Chicken Salad Sandwiches Recipe

Name: Herbaceous Chicken Salad Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Boneless Chicken Thighs; 1/4 cups Olive Oil; 1 Tablespoon White Wine Vinegar; 3 cloves Garlic, Chopped; 1 teaspoon Kosher Salt, Divided; 1 teaspoon Black Pepper, Divided; 3/4 cups Store-bought Mayo; 1 Tablespoon Dijon Mustard; 1/4 teaspoons Cayenne Pepper; 1 stalk Celery, Diced; 1 whole Small Shallot, Finely Diced; 2 sprigs Fresh Rosemary, Leaves Removed And Finely Chopped; 3 sprigs Fresh Thyme, Finely Chopped; 5 leaves Thai Basil, Finely Chopped; 1 loaf Baguette, Cut Into 5 Equal Pieces; 1 cup Fresh Spinach Leaves

Servings: persons

4 whole Boneless Chicken Thighs
1/4 cups Olive Oil
1 Tablespoon White Wine Vinegar
3 cloves Garlic, Chopped
1 teaspoon Kosher Salt, Divided
1 teaspoon Black Pepper, Divided
3/4 cups Store-bought Mayo
1 Tablespoon Dijon Mustard
1/4 teaspoons Cayenne Pepper
1 stalk Celery, Diced
1 whole Small Shallot, Finely Diced
2 sprigs Fresh Rosemary, Leaves Removed And Finely Chopped
3 sprigs Fresh Thyme, Finely Chopped
5 leaves Thai Basil, Finely Chopped
1 loaf Baguette, Cut Into 5 Equal Pieces
1 cup Fresh Spinach Leaves

1
In a gallon-sized, zip-able bag, combine the chicken thighs, olive oil, white wine vinegar, garlic and a dash of salt and pepper.
2
Seal the bag, releasing any air, and massage the ingredients together.
3
Refrigerate for 30 minutes or up to 2 hours.
4
Preheat your grill to medium-high.
5
When grill is hot add the chicken thighs and grill for 5 minutes on each side, or until they are fully cooked through.
6
Remove from the grill and transfer to the refrigerator to cool.
7
While your chicken is cooling, prepare your dressing.
8
Combine the mayo, mustard, cayenne and another dash of salt and pepper in a large bowl.
9
Whisk to combine.
10
Into the dressing, add the celery, shallot, rosemary, thyme, and Thai basil.
11
Fold the ingredients together with a rubber spatula and adjust the seasoning to taste.
12
Cube your chicken into 1/4 1/2 inch bite sized pieces.
13
Add the chicken into the dressing/salad mixture.
14
Again, fold the ingredients together.
15
Slice your baguette in half horizontally then cut it into 5 equal sized rolls and line each one with a layer of spinach leaves.
16
Spoon a couple of tablespoons of chicken salad into each roll and serve immediately.
17
Enjoy!

357

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 whole Boneless Chicken Thighs, 1/4 cups Olive Oil, 1 Tablespoon White Wine Vinegar, 3 cloves Garlic, Chopped, and more.

Yes, Herbaceous Chicken Salad Sandwiches falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Herbaceous Chicken Salad Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions