1 1/2 pounds bone-in chicken breast
Kosher salt and freshly ground black pepper
Canola oil, for brushing chicken
1/2 cup mayonnaise
1 tablespoon spicy brown mustard
1 lemon, zested and juiced (reserve the juice for the Blueberry Scones recipe)
2 tablespoons chopped parsley leaves
Fennel fronds from 1 bulb, chopped
1 baguette, about 16-inches long
1/2 medium red onion, thinly sliced
1/2 small head lettuce, shredded