Sunday Brunch: Emerald City Chicken Salad Sandwich

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1/4 cup buttermilk

1/4 cup mayonnaise

1/4 cup chopped parsley or cilantro

3 tablespoons sour cream

2 tablespoons chopped fresh chives

1 1/2 tablespoons chopped fresh tarragon

1 tablespoon fresh lemon juice

1 garlic clove, minced

1/4 teaspoon salt

1/4 teaspoon pepper

1 1/2 pounds bone-in, skin-on chicken breast (about 1 whole breast)

Olive oil



1/4 cup plus 2 tablespoons mayonnaise

1 scallion, minced

1 tablespoon minced fresh parsley or cilantro


1. Preheat the oven to 350°. When it is hot, put the chicken on a baking sheet, rub it with a bit of olive oil, and sprinkle with salt and pepper. Roast for 35-40 minutes, until completely cooked. Allow to cool.

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