Tarragon Chicken Salad Sandwiches

Name: Tarragon Chicken Salad Sandwiches
Prep time: 20 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 1¼ pounds boneless, skinless chicken breast halves (about 3); ½ cup mayonnaise; 1 cup finely chopped celery; ¼ cup finely chopped red onion; 2 tablespoons chopped fresh tarragon; ¼ cup slivered almonds, lightly toasted; 1 tablespoon Dijon mustard; 1 tablespoon fresh lemon juice; ½ teaspoon ground black pepper; 12 slices seeded rye or whole wheat bread; 6 romaine lettuce leaves; 2 medium tomatoes, sliced

Recipe GLPR6ca29a3a3ebce4

Main Course

30 min

483 cal

Servings: 6

Stovetop

SNAP eligible

Tender chicken breast combined with fresh tarragon, crisp celery, and a tangy mustard-mayonnaise dressing, served on hearty bread with crisp lettuce and juicy tomato slices. These elegant yet simple sandwiches are perfect for lunch or a light dinner.

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Ingredients

1¼ pounds boneless, skinless chicken breast halves (about 3)

½ cup mayonnaise

1 cup finely chopped celery

¼ cup finely chopped red onion

2 tablespoons chopped fresh tarragon

¼ cup slivered almonds, lightly toasted

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

½ teaspoon ground black pepper

12 slices seeded rye or whole wheat bread

6 romaine lettuce leaves

2 medium tomatoes, sliced

Directions

Fill a medium pot with water and bring to a boil over high heat. Add the chicken breasts and cover the pot. Once the water returns to a boil, reduce heat and simmer gently for 2 to 3 minutes. Remove from heat, cover the pot, and allow the chicken to steep undisturbed until cooked through with no pink remaining in the thickest part, about 8 to 12 minutes. The internal temperature should reach 165°F. Using a slotted spoon, transfer the cooked chicken to a plate to cool for about 20 minutes. (Alternatively, use leftover roasted chicken.)
While the chicken cools, combine the celery, mayonnaise, Dijon mustard, red onion, toasted almonds, fresh tarragon, lemon juice, and black pepper in a medium bowl. Stir until well blended.
Once cooled, cut the chicken into ½-inch cubes and gently fold into the mayonnaise mixture until evenly coated.
Arrange 6 bread slices on a work surface. Divide the chicken salad evenly among the bread slices, then top each with a romaine lettuce leaf and a tomato slice. Cover each with a second bread slice.
Cut each sandwich in half diagonally and serve immediately.

Comments

Grocery List Plus Editorial Staff4.5

This is a straightforward assembly that hits Charlotte's stores well—everything lands at Harris Teeter, Food Lion, Kroger, or Walmart without a second trip. The 30-minute timer is honest if you're starting with store-bought rotisserie chicken; if you poach or roast the breasts yourself, add 25 minutes. The real cost driver is the almonds and fresh tarragon, which will run $12–15 total for six sandwiches, roughly $2–2.50 per serving. It's a fussy-free weeknight or weekend lunch that reheats poorly (mayo-based salads turn sludgy in the fridge), so plan to eat it fresh or commit the leftovers to lunchboxes within a day.