Serves 6
30 min
Tarragon Chicken Salad Sandwiches
Recipe GLPR6ca29a3a3ebce4
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.
