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Tarragon Chicken Salad Sandwiches

Serves 6
Time 40 min
Crunchy celery, almonds and onions combine with chicken for an ideal lunch or light dinner sandwich. Avoid the stove, if you like, and use cooked rotisserie chicken. Simply purchase a two-pound rotisserie chicken, which will yield about 4 cups of meat.
Special Diets:
Ingredients
  • 1 1/4 pound boneless, skinless chicken breast halves (about 3)
  • 1 cup finely chopped celery
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 cup finely chopped red onion
  • 1/4 cup slivered almonds lightly toasted
  • 2 tablespoons chopped fresh tarragon
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground black pepper
  • 12 slices seeded rye or whole wheat bread
  • 6 romaine lettuce leaves
  • 2 tomatoes sliced
Method

Fill a medium pot with water and bring to a boil over high heat. Add chicken, cover and return to a boil. Simmer chicken for 2 to 3 minutes, then turn off the heat and let the chicken steep, covered, until no longer pink in the thickest part of the breast, 8 to 12 minutes. Using a slotted spoon, transfer chicken to a plate and let cool for approximately 20 minutes. (The chicken can be prepared a day ahead of the rest of the salad, if desired.)

In a medium bowl combine celery, mayonnaise, mustard, onion, almonds, tarragon, lemon juice and pepper and stir to blend. Cut chicken into 1/2-inch cubes, then fold it into the mayonnaise mixture. Arrange 6 slices of bread on a work surface. Divide the chicken salad equally among the bread slices. Top each with a lettuce leaf, slice of tomato and second slice of bread. Cut sandwiches in half and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 1/4 pound boneless, skinless chicken breast halves (about 3)
  • 1 cup finely chopped celery
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 cup finely chopped red onion
  • 1/4 cup slivered almonds lightly toasted
  • 2 tablespoons chopped fresh tarragon
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground black pepper
  • 12 slices seeded rye or whole wheat bread
  • 6 romaine lettuce leaves
  • 2 tomatoes sliced