So it sounds strange, and John was skeptical – but he had 2 open faced sandwiches! This would also be great as appetizers, slice carrot bread, then quarter each slice, and top with chicken salad. Or you can skip the carrot bread all together, and top on cucumber slices.
For the chicken salad I roasted a whole chicken the night before and made the carrot bread – that way for lunch it was just about making the chicken salad – I recommend you do the same!
Chicken Salad – about 4 cups shredded chicken
1 large onion, thinly sliced
3 sprigs thyme
1 bay leaf
5 to 6 pounds whole chicken
Kosher salt and Freshly ground pepper
3 teaspoons dried tarragon
3/4 cup sour cream
3/4 cup mayonnaise
1 cup finely chopped celery
1 cup finely chopped walnuts
Preheat the oven to 375 degrees F.
Scatter onions and herbs in a baking pan, lay chicken on top, rub with olive oil and season with salt and pepper. Roast for 1 hour and 30 minutes….or until juices run clear. Remove from oven, and cool.
Remove the skin from the chicken, and shred the meat. Place in a bowl and season to taste with salt, pepper, and tarragon. Add mayonnaise and sour cream, mix well, add more if necessary. Taste, adjust seasonings, add celery and walnuts.
To serve, spoon onto thin slices of carrot bread.
Carrot Bread – 1 large loaf
1/2 pound (2 sticks) unsalted butter, at room temperature
1/2 cup white sugar
1/2 cup brown sugar (NOT PACKED)
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
3 cups grated carrots
1 cup coarsely chopped walnuts
Preheat the oven to 350 degrees F. Butter a large loaf pan, or spray evenly with baking spray.
In a large bowl, cream butter with white and brown sugar, beat until fluffy. Add eggs and beat until well combined.
Sift together the dry ingredients, pour over wet ingredients – and mix until combined. Pour carrots and walnuts over mixture, and fold in. Pour batter into the prepared loaf pan. Bake for 1 hour, and cool, then move to cooling rack.