Place the chicken breast in a casserole
pan and cover with 1/2 cup of lemon juice and 1/2 cup olive oil. Refrigerate for 1 hour being sure to turn over after 1/2 an hour. Set a grill pan
over medium heat and brush the grates with an oil soaked rag. Season the chicken with the Essence, 1 1/2 teaspoons of the salt, and 1 teaspoon of the white pepper. Place on the grill and cook, undisturbed for 4 minutes. Turn 90 degrees and cook another 4 minutes. Turn the chicken over and cook for 3 1/2 minutes. Turn 90 degrees again and cook for a final 3 1/2 minutes.
Remove the chicken from the grill and allow to cool completely. Once cool enough to handle, chop
the chicken into 1/2-inch pieces and set into a medium-sized bowl. In the carafe
of a bar blender
, combine the egg, garlic
, 1 tablespoon lemon juice
and mustard. Pulse
until well incorporated. With the blender running, slowly drizzle
the 1 cup of oil through the feed tube into the carafe to form a mayonnaise. Season with 1/2 teaspoon of the salt and 1/2 teaspoon of pepper.
Pour the mayonnaise
over the chicken and add the celery
, red onions
, celery leaves, parsley, tarragon, celery seeds, the remaining salt and pepper, ginger and cayenne. Toss to combine and cover with plastic wrap
. Place in the refrigerator and store for at least 2 hours, and up to 1 day.
When ready to serve, toast the bread and place 2/3 cup of the chicken salad on top of each of the 6 sandwich bottoms and cover with the tops. Slice the sandwiches in half diagonally and serve with a light salad.