Ingredients
* 6 stalk(s) celery
* 2 onions
* 4 sprig(s) fresh parsley
* 1 teaspoon(s) salt
* 3/4 teaspoon(s) ground black pepper
* 2 pound(s) chicken pieces, (breast and thighs)
* 1 cup(s) mayonnaise
* 2 tablespoon(s) green onion, thinly sliced
* 1 tablespoon(s) fresh tarragon leaves, chopped
* 1 tablespoon(s) fresh lemon juice
* 8 slice(s) bacon
* 12 slice(s) white bread, toasted
* 2 medium tomatoes, sliced
* 4 lettuce leaves
Directions
1. Cook the chicken: Cut 3 celery stalks and the onions into large pieces. In a 4-quart saucepan, combine 2 quarts water, celery pieces, onions, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to medium, add chicken, and simmer until chicken is cooked through -- about 25 minutes. Remove chicken and allow to cool.
2. Make the chicken salad: Remove the chicken meat from the bone and discard the skin and bones. Chop or shred the chicken into bite-size pieces. Dice the remaining celery into 1/4-inch pieces. In a medium bowl, combine chicken, mayonnaise, green onion, tarragon, diced celery, lemon juice, and remaining salt and pepper. Cover and refrigerate 4 hours or overnight.
3. Cook the bacon: In a large skillet over medium-high heat, cook bacon until crisp and brown -- 4 to 6 minutes. Transfer bacon to a paper towel to drain.
4. Assemble the sandwiches: On a work surface, place 4 slices of toasted bread and spread 1/2 cup of chicken salad on each. Add another slice of toast and place 2 slices bacon, 2 slices tomato, and a lettuce leaf on each sandwich. Place the remaining slices of toast on top of sandwiches, cut into quarters, and secure with a toothpick.
Source: http://www.countryliving.com/recipefinder/clubhouse-sandwich-3815
