Roasting the chickens and using both dark and white meat results in chicken salad with deep flavor. (Buying rotisserie chickens will cut down on the timing, but be sure to choose minimally seasoned birds.) Fennel, standing in for the usual celery, along with fennel seed and fresh basil, adds an unexpected note of sophistication.
Chicken salad, without basil, can be made 1 day ahead and chilled, covered. Stir in basil before serving.
Recipe information
Total Time
2 3/4 hr
Yield
Makes 12 servings
Ingredients
For chickens
For dressing and sandwiches
Special Equipment
Preparation
Roast chickens:
Step 1
Put oven rack in middle position and preheat oven to 425°F.
Step 2
Rinse chickens inside and out and pat dry. Stir together salt and pepper, then sprinkle over chickens inside and out. Put 1 tablespoon softened butter evenly under skin of each breast, then rub remaining tablespoon butter over skin of each. Arrange chickens in a 17- by 12-inch shallow heavy baking pan and roast, switching position of chickens and rotating pan halfway through roasting to help cook evenly, until thermometer inserted into fleshy part of each thigh (do not touch bone) registers 170°F, about 1 hour. Cool completely, about 1 hour.
Step 3
Discard skin and bones from chickens, then coarsely shred meat and transfer to a large bowl.
Make dressing and assemble sandwiches:
Step 4
Stir together mayonnaise, yogurt, zest, lemon juice, fennel seeds, salt, pepper, and basil, then pour over chicken in bowl. Add chopped fennel and stir to combine. Season with salt and pepper.
Step 5
Serve chicken salad in rolls.
