Name: Chicken and Fennel Salad Sandwiches
Cook time: 45 min
Total time: 2 3/4 hr
Yield: Makes 12 servings
Ingredients: 3 whole chickens; 4 teaspoons salt; 3/4 teaspoon black pepper; 1/2 stick (1/4 cup) unsalted butter, softened; 1 1/4 cups mayonnaise; 1/2 cup plain yogurt; 1 teaspoon finely grated fresh lemon zest; 1/4 cup fresh lemon juice; 1 1/2 teaspoons fennel seeds, toasted and cooled, then lightly crushed; 1 1/2 teaspoons salt; 1 teaspoon black pepper; 1 cup chopped fresh basil; 3cups chopped fennel bulb (sometimes called anise; from 2 to 3 medium bulbs, stalks discarded); 12 rolls or buns; an instant-read thermometer

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.

Cooks' note:

Chicken salad, without basil, can be made 1 day ahead and chilled, covered. Stir in basil before serving.

Recipe notes

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